Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, coarsely chopped (1/2 cup)
1
medium yellow or green bell pepper, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
2
medium carrots, cut into 1/4-inch slices (1 cup)
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
can (15 to 16 oz) black-eyed peas, drained, rinsed
1
can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1
cup water
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
1
tube (16 oz) refrigerated polenta
1
cup frozen cut green beans
Preparation
In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
Stir in remaining ingredients except polenta and green beans. Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm.
Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.
