Bean and Vegetable Stew Recipe
Ingredients
| Olive oil/Vegetable oil | 1 Tablespoon | |
| Onion | 1⁄2 Cup (8 tbs), coarsely chopped (1 medium sized) | |
| Yellow bell pepper/Green bell pepper | 1 Cup (16 tbs), coarsely chopped (1 medium sized) | |
| Chopped garlic | 2 Teaspoon (chopped finely) | |
| Carrots | 1 Cup (16 tbs), cut into 1/4-inch slices (2 medium sized) | |
| Canned tomatoes with herbs | 28 Ounce (undrained) | |
| Canned black eyed peas | 16 Ounce, rinsed (drained) | |
| Canned cannellini beans | 19 Ounce, rinsed (Progresso®) | |
| Water | 1 Cup (16 tbs) | |
| Italian seasoning | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Refrigerated polenta | 16 Ounce | |
| Frozen cut green beans | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 298 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.2%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1754.5 mg73.1%
Total Carbohydrates 50 g16.6%
Dietary Fiber 6.6 g26.4%
Sugars 11.4 g
Protein 10 g20%
Vitamin A 109.1% Vitamin C 122.8%
Calcium 3.7% Iron 37.6%
*Based on a 2000 Calorie diet
Directions
2. 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.
3. Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.
High Altitude (3500-6500 ft): Thaw green beans before adding in step 3.
Chef
