 Savory Bean Stew
Makes 6 (1-cup) servings
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Ingredients
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1
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cup frozen vegetable blend (onions, celery, red and green bell peppers)
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1
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can (15-1/2 ounces) chickpeas (garbanzo beans), rinsed and drained
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1
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can (15 ounces) pinto beans, rinsed and drained
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1
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can (15 ounces) black beans, rinsed and drained
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1
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can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
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3/4
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teaspoon dried thyme leaves
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3/4
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teaspoon dried sage leaves
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1/2
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to 3/4 teaspoon dried oregano leaves
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1
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tablespoon all-purpose flour
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3/4
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cup vegetable or chicken broth, divided
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Polenta
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3
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cups water
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3/4
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cup yellow cornmeal
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3/4
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teaspoon salt
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Additional salt and black pepper
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Slow Cooker Directions
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1. Combine frozen vegetable blend, chickpeas, beans, tomatoes with juice and herbs in slow cooker. Stir flour into 1/2 cup vegetable broth; pour into bean mixture and stir well. Cover; cook on LOW 4 hours or until vegetables are tender and juice is thickened.
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2. Meanwhile, prepare polenta. Bring 3 cups water to a boil in large saucepan. Reduce heat; gradually stir in cornmeal and salt. Cook 15 minutes or until cornmeal thickens. Season to taste with additional salt and pepper. Keep warm.
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3. Stir remaining 1/4 cup broth into slow cooker. Spread polenta on plate and top with stew.
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© Publications International, Ltd.
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Printed
from fbnr.com
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