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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
