Low-Fat Bean Pot For A Crowd (7 PTS)

Recipe Ingredients

1 lb	454g / 16oz	Reduced-fat smoked turkey sausage - cut into scant ½-inch slices
1		Vegetable oil
2 cups	125g / 4.4oz	Chopped onion
1 cup	146g / 5.1oz	Green pepper - chopped (large)
1/2		Jalapeno chili - finely chopped
1 1/2 teaspoons	7.5ml	Cumin seeds
2		Reduced-sodium whole tomatoes - (29 ounces each) undrained, coarsely chopped
1		Red kidney beans - (15 ounces) rinsed drained
1		Pinto beans - (15 ounces) rinsed, drained
1		Baby lima beans - (8 ½ ounces) rinsed, drained
1 teaspoon	5ml	Dried oregano leaves
		Salt and pepper - to taste
		Creamy Polenta (recipe follows)

Recipe Instructions

Cook sausage in oil in large Dutch oven until browned, 3 to 4 minutes. Add

onions, green pepper, jalapeno chili, and cumin seeds; cook over medium heat

until onions are tender, 5 to 8 minutes.

Add remaining ingredients, except Creamy Polenta; heat to boiling. Reduce

heat and simmer, uncovered, 20 to 30 minutes,. Season to taste with salt and

pepper.

Spoon Creamy Polenta into bowls; spoon bean mixture over.

Creamy Polenta:

Heat 6 cups water to boiling in large saucepan; gradually whisk in 2 cups

cornmeal and 1 teaspoon salt. Reduce heat and simmer, whisking, constantly,

until thickened, about 10 minutes. Season to taste with pepper. Makes 12

servings (1/2 cup each).

TIPS: Bean Pot can be made up to 2 days in advance; refrigerate, covered.

Make polenta just before serving. Purchased prepared polenta can also be

used.

Makes 12servings (generous 1 cup each).

Calories...362...Fat...6.5 g...Carbs...58 g...Fiber...10 g.

Source:
Great Good Food - by Julee Rosso

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.