Ingredients:
1 lb reduced-fat smoked turkey sausage, cut into scant -½-inch slices
1 2 tablespoon vegetable oil
2 cup chopped onion
1 large green pepper, chopped
1/2 jalapeno chili, finely chopped
1 1/2 tsp cumin seeds
2 can reduced-sodium whole tomatoes, (29 ounces each) -undrained, coarsely -chopped
1 can red kidney beans, (15 ounces) rinsed -drained
1 can pinto beans, (15 ounces) rinsed, -drained
1 can baby lima beans, (8 ½ ounces) -rinsed, drained
1 tsp dried oregano leaves
Salt and pepper, to taste
Creamy Polenta (recipe follows)
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.
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Preparation Time: 0:00
Servings: 12
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