Low-Fat Bean Pot for a Crowd Recipe

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Recipe Category: Oven

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Low-Fat Bean Pot For A Crowd Recipe

Ingredients

  • 1 pound reduced-fat smoked turkey sausage, cut into scant, ½-inch slices
  • 1 2 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1 large green pepper, chopped
  • 1/2 jalapeno chili, finely chopped
  • 1 1/2 teaspoons cumin seeds
  • 2 cans 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 teaspoon dried oregano leaves
  • salt and pepper, to taste
  • :Creamy Polenta (recipe follows).:

    • Method

  • 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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