For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Ingredients:

14-ounces Vegetable broth
1/4-cup Water
1-cup Navy beans, dry
2-medium Onions, sliced
3-cloves Garlic, minced
1-cup Carrots, shredded
3-cups zucchini, chopped
14 1/2-ounces Diced tomatoes with juice
8-ounces Tomato sauce
3-cups Water
1-cup Polenta mix, quick cooking
1-teaspoon Salt
1-teaspoon Italian seasoning
2-cups Velveeta® cheese, shredded

Instructions:

Soak Navy beans in water overnight. Drain water off beans the next day. In a large saucepan combine vegetable broth, 1/4 cup of water, navy beans, onions, and garlic. Bring to boiling; reduce heat; simmer, covered for 20 minutes; add carrots; continue to boil; reduce heat. Continue to simmer until vegetables and beans are tender, about 20 minutes. Remove from heat. Stir in tomatoes and tomato sauce.

Preheat oven to 350°. Boil 3 cups of water in a 2-quart saucepan; stir in polenta mix, Italian seasoning and salt. Cook & stir over low heat until it thickens. Remove from heat and stir in 1 cup of cheese. Spoon bean mixture into 9x13-pan; pour polenta mixture over beans; sprinkle with remaining cheese. Bake uncovered, 20 minutes.

Serves 6

You can find this recipe plus many more at Cristie's Cookin. Submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Check out her specialty spices, Bling It, Ring It and Zing It.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Article Source: EzineArticles.com

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