joannE.'s Porotos Granads with Polenta Dumplings Recipe

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Ingredients

  • 2 Tbs Olive Oil
  • 8 oz Slab Bacon (1/4 Cup diced in ¼ inch cubes)
  • 1 Medium Onion
  • 2 Carrots, small dice (about the size of a pinto bean)
  • 2 Celery Stalks, small dice (about the size of a pinto bean)
  • 4 Cloves Garlic, minced
  • 1 14.5-oz Can Diced Tomatoes, strained – juice reserved
  • 1 Bay Leaf
  • 1 Tbs Paprika
  • ½ Cup Drinkable Red Wine
  • 1 ½ - 2lb Butternut Squash (about 2 medium squashes), pealed, seeded, and cut into 1 ½ inch cubes)
  • 32 oz Low Sodium Chicken Broth
  • ½ Cup Red Quinoa
  • 2 15-oz Cans of Pinto Beans, do not strain or rinse
  • Salt & Pepper
  • 3 tablespoons chopped fresh basil
  • For the dumplings
  • 2 Cups Water
  • 1 Cup Corn Meal (Polenta) - *Do not use quick cooking polenta*
  • ½ Tsp Salt

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