Source: America's Favorite Food Associations

Bean Pot For a Crowd
a great meal for a party.
Serves: 12
Prep Time: 45 minutes
Cook Time: 30 minutes


1 pound reduced-fat smoked turkey sausage, cut into scant ½-inch slices
1-2 tablespoons Crisco® Vegetable Oil
2 cups chopped onion
1 large green pepper, chopped
1/2 jalapeno chili, finely chopped
1 1/2 teaspoons cumin seeds
2 cans (29 ounces each) reduced-sodium whole tomatoes, undrained, coarsly 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 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.

Creamy Polenta:

Heat 6 cups water to boiling in large saucepan; gradually whisk in 2 cups cornmeal and 1 teaspoon salt. Reduce heat and simmer, whisking, constantly, until thickened, about 10 minutes. Season to taste with pepper.

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