Bean and Vegetable Stew with Polenta Recipe

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 medium yellow or green bell pepper, coarsely chopped (1 cup)
• 1 medium onion, coarsely chopped (1/2 cup)
• 2 teaspoons finely chopped garlic
• 2 medium carrots, cut into 1/4-inch slices (1 cup)
• 2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
• 1 can (15 to 16 oz) black-eyed peas, drained, rinsed
• 1 can (19 oz) Progresso™ cannellini 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 (from 12 oz bag)