Bean And Vegetable Stew With Polenta Recipes

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HEARTY TUSCAN BEAN STEW



Hearty Tuscan Bean Stew image

With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 18

1 tablespoon olive oil
1 cup diced yellow onion (about 1/2 medum onion)
1/2 cup diced carrot (about 2 medium carrots)
1/4 cup diced celery (about 1 stalk)
4 medium cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15-ounce) can cannellini or white kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can butter beans (also known as lima beans), drained (about 1 1/2 cups)
2 cups low-sodium vegetable broth
2 5- inch sprigs rosemary
1 bay leaf
1 small bunch lacinato kale (also known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups))
Additional salt and pepper to taste
Additional olive oil for serving (if desired)

Steps:

  • Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
  • Add the kale and cook until wilted, 3-4 minutes.
  • Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
  • Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

BEAN AND VEGETABLE STEW WITH POLENTA



Bean and Vegetable Stew with Polenta image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 460, Carbohydrate 83 g, Cholesterol 0 mg, Fiber 15 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g

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