Easy & Hearty Bean Stew Recipe | 30-Minute Meal

Savory Bean Stew

Prep and Cook Time 30 minutes

YIELD Makes 6 (1-cup) servings

INGREDIENTS

Black pepper 1 tablespoon olive or vegetable oil 1 cup frozen vegetable blend (onions, celery, red and green bell peppers) 1 can (15-1/2 ounces) chickpeas (garbanzo beans), rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained 3/4 teaspoon dried thyme leaves 3/4 teaspoon dried sage leaves 1/2 to 3/4 teaspoon dried oregano leaves 3/4 cup vegetable broth or chicken broth, divided 1 tablespoon all-purpose flour Salt and black pepper Polenta 3 cups water 3/4 cup yellow cornmeal 3/4 teaspoon salt

PREPARATION:

1. Heat oil in large saucepan over medium heat until hot. Add vegetable blend; cook and stir 5 minutes. Stir in beans, tomatoes with juice and herbs. Mix 1/2 cup vegetable broth and flour. Stir into bean mixture; bring to a boil. Boil, stirring constantly, 1 minute. Reduce heat to low; simmer, covered, 10 minutes. Add remaining 1/4 cup broth; season to taste with salt and black pepper.
2. While stew is simmering, prepare Polenta. Bring 3 cups water to a boil. Reduce heat to medium; gradually stir in cornmeal and salt. Cook 5 to 8 minutes or until cornmeal thickens and holds its shape, but is still soft. Season to taste with black pepper. Spread Polenta over plate and top with stew.

Tip For a special touch, stir browned smoked sausages, cut into 1-inch pieces, into the stew for 10 minutes of simmering. This recipe appears in: Stews NUTRITIONAL INFORMATION: Sodium 1,169 mg Protein 17 g Fiber 11 g Carbohydrate 57 g Total Fat 6 g Calories 308 DIETARY EXCHANGE: Vegetable 1 Starch 3-1/2 Fat 1/2