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 (recipe follows)
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.
Makes 12 servings (generous
1 cup each).
Creamy Polenta
6 cups water
2 cups cornmeal
1 teaspoon salt
Pepper, to taste
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).
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.
