Bean and Vegetable Stew with Polenta

Welcome friends and family with a hearty, one-pot Italian-style stew served over polenta.


4 servings


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 (14.5 ounce) cans diced tomatoes with Italian herbs, undrained
1 (15 to 16 ounce) can black-eyed peas, drained, rinsed
1 (19 ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) tube refrigerated polenta
1 cup frozen cut green beans


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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 55 minutes

Additional Information

Any type of canned beans, instead of the cannellini beans, will work in this recipe. You may want to experiment with garbanzo beans, butter beans, great northern beans, red beans or kidney beans.

For an extra-special touch, sprinkle each serving with chopped fresh basil and freshly shredded or shaved Parmesan cheese.

If the polenta in your store comes in 24-ounce packages, use two-thirds of that size.

Nutritional Information

1 Serving (1 Serving): Calories 460 (Calories from Fat 40), Total Fat 4 1/2 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 1340 mg; Total Carbohydrate 83 g (Dietary Fiber 15 g, Sugars 16 g), Protein 22 g; Exchanges: 3 Starch; 2 Other Carbohydrate; 2 Vegetable; 1 Lean Meat; Carbohydrate Choices: 5 1/2

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