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Bean Pot with Polenta




Source of Recipe


Internet


List of Ingredients




5 ounces reduced-fat smoked turkey sausage, cut into 1/2 inch slices
1-1/2 tsp. vegetable oil
2/3 cup onions, chopped
1/4 green pepper, chopped
1/4 jalapeño chilli, finely chopped
1/2 tsp. cumin seeds
1-1/4 lbs. canned tomatoes, undrained, coarsely chopped
5 ounces canned red kidney beans, rinsed, drained
5 ounces canned pinto beans, rinsed, drained
3 ounces canned baby lima beans, rinsed, drained
1/4 tsp. dried oregano leaves
2 cups water
2/3 cup cornmeal
1/4 tsp. salt


Recipe



Cook sausage in oil in large Dutch oven until browned, 3-4 minutes. Add onions, green pepper, jalapeno chili, and cumin seeds; cook over medium heat until onions are tender, 5-8 minutes. Add tomatoes, red kidney beans, pinto beans, baby lima beans, and oregano leaves; heat to boiling. Reduce heat and simmer, uncovered, 20-30 minutes. Season to taste with salt and pepper.

Meanwhile, to make a creamy polenta, heat 2 cups water to boiling in large saucepan; gradually whisk in 2/3 cup cornmeal and 1/4 tsp. salt. Reduce heat and simmer, whisking, constantly, until thickened, about 10 minutes. Season to taste with pepper.