Vegetable and bean stew with polenta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | Olive oil |
| 1 | Onion; thinly sliced | |
| 15 | ounces | White kidney beans; rinsed, drained |
| 8 | cups | Cabbage; shredded |
| 1½ | cup | Vegetable broth |
| 2 | ounces | Tofu; firm, cut into 1\" |
| ; cubes | ||
| 2 | tablespoons | Tomato paste |
| Black pepper; to taste | ||
| 2 | tablespoons | Fresh parsley; chopped |
| 14 | ounces | Polenta; log-prepared, cut |
| ; into 1/2\" slice | ||
Directions
In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add onion and cook, stirring until softened and beginning to brown, 4-5 minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook, stirring occasionally, until cabbage is tender, about 12 minutes. Season with pepper; stir in parsley. Brush ½ tsp olive oil over bottom of skillet; heat pan over medium-high heat. Add half of polenta, cook until browned and crusty, about 3 minutes per side; repeat with remaining ½ tsp olive oil and polenta. Spoon bean mixture over polenta and serve.
Per serv: 311 cals, 6 g fat, 382 mg sod Per serving: 848 Calories (kcal); 8g Total Fat; (7% calories from fat); 39g Protein; 159g Carbohydrate; 1mg Cholesterol; 726mg Sodium Food Exchanges: 9½ Grain(Starch); 2 Lean Meat; 2 ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0n.