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Vegetable And Bean Stew With Polenta

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Veg10	4	Servings

INGREDIENTS

3	t	Olive oil
1		Onion, thinly sliced
15	oz	White kidney beans, rinsed
		drained
8	c	Cabbage, shredded
1 1/2	c	Vegetable broth
2	oz	Tofu, firm cut into 1"
		cubes
2	T	Tomato paste
		Black pepper, to taste
2	T	Fresh parsley, chopped
14	oz	Polenta, log-prepared cut
		into 1/2" slice

INSTRUCTIONS

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 1/2 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 1/2 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: 9 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates  Recipe by: St. Joseph
Healthcare/New Mexico Heart Institute  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 541 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: <1mg Sodium: 904.1mg Potassium: 2681.4mg Carbohydrates: 91.8g Fiber: 24.9g Sugar: 8.4g Protein: 33.7g