Bean and Vegetable Stew with Polenta - Gluten Free Recipes

Name: Bean and Vegetable Stew with Polenta - Gluten Free Recipes
Ingredients: 425 grams can black-eyed peas, drained, rinsed; 539 grams can Progresso® cannellini (white kidney) beans, drained, rinsed; 2 mediums carrots, cut into 1/4-inch slices (1 cup); 2 teaspoons finely chopped garlic; 237 milliliters Green Giant® Valley Fresh frozen cut green beans; 1 teaspoon Italian seasoning; 822 grams cans each) Muir Glen® organic diced tomatoes with Italian herbs, undrained; 118 milliliters medium onion, coarsely chopped; 0 teaspoons pepper; 454 grams tube refrigerated polenta; 1 teaspoons salt; 1 Tbsp olive or vegetable oil; 237 milliliters water; 237 milliliters medium yellow or green bell pepper, coarsely chopped

www.fooddiez.com

You can never have too many main course recipes, so give Bean and Vegetable Stew with Polentan It can be enjoyed any time, but it is especially good for Autumn. Head to the store…

View Original

Share this recipe:

Ingredients

425 grams can black-eyed peas, drained, rinsed
539 grams can Progresso® cannellini (white kidney) beans, drained, rinsed
2 mediums carrots, cut into 1/4-inch slices (1 cup)
2 teaspoons finely chopped garlic
237 milliliters Green Giant® Valley Fresh frozen cut green beans
1 teaspoon Italian seasoning
822 grams cans each) Muir Glen® organic diced tomatoes with Italian herbs, undrained
118 milliliters medium onion, coarsely chopped
0 teaspoons pepper
454 grams tube refrigerated polenta
1 teaspoons salt
1 Tbsp olive or vegetable oil
237 milliliters water
237 milliliters medium yellow or green bell pepper, coarsely chopped