Flavorful pot of beans chockful of kidney, pinto and lima beans with smoked turkey sausage served atop creamy polenta.

Bean Pot For A Crowd

1 pound reduced-fat smoked turkey sausage, cut into scant 1/2-inch slices 1 to 2 tablespoons vegetable oil 2 cups chopped onions 1 large green pepper, chopped 1/2 jalapeño chili, finely chopped 1 1/2 teaspoons cumin seeds 2 cans (29 ounces each) reduced-sodium whole tomatoes, undrained, coarsely chopped 1 can (15 ounces) Red Kidney beans, rinsed, drained 1 can (15 ounces) Pinto beans, rinsed, drained 1 can (8 1/2 ounces) Baby Lima beans, rinsed, drained 1 teaspoon dried oregano leaves Salt and pepper, to taste
Creamy Polenta:
6 cups water 2 cups cornmeal 1 teaspoon salt Pepper, to taste

Cook sausage in oil in large Dutch oven until browned, 3 to 4 minutes. Add onions, green pepper, jalapeño 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.
For Creamy Polenta: Heat water to boiling in large saucepan; gradually whisk in cornmeal and salt. Reduce heat and simmer, whisking, constantly, until thickened, about 10 minutes. Season to taste with pepper. Makes 12 servings (1/2 cup each).

Makes 12 servings (generous 1 cup each).

Tips:

Can be made up to 2 days in advance; refrigerate, covered.
Make polenta just before serving.
Purchased prepared polenta can also be used.

Nutrient Information: Per serving: Calories 362; Fat 6.5g; % Calories from Fat 15; Carbohydrate 58g; Folate 170mcg; Sodium 1055mg; Protein 21g; Dietary Fiber 10g; Cholesterol 24mg

Recipe and photograph provided courtesy of the American Dry Bean Board.