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How to Make Flan
Peruvian Arroz con Pollo
Bean and Vegetable Stew with Polenta
bean and vegetable stew with polenta
tablespoon olive or vegetable oil
medium yellow or green bell pepper, coarsely chopped (1 cup)
medium onion, coarsely chopped (1/2 cup)
teaspoons finely chopped garlic
medium carrots, cut into 1/4-inch slices (1 cup)
cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
can (15 to 16 oz) black-eyed peas, drained, rinsed
can (19 oz) Progresso™ cannellini beans, drained, rinsed
teaspoon Italian seasoning
tube (16 oz) refrigerated polenta
cup frozen cut green beans (from 12 oz bag)
In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add bell pepper, onion 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 green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. Serve stew over polenta.
Toss together a Caesar salad, pick up some rolls and pick up cannoli from your favorite bakery.
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.
Calories from Fat
% Daily Value
% Daily Value*:
4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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