Bean Pot For A Crowd with Creamy Polenta
Makes 12 servings (generous 1 cup each)

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 jalapeno pepper, 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, jalapeno, 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.

Creamy Polenta
Makes 12 servings (1/2 cup each)

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.

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

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Source: American Dry Bean Board