Southwest White Bean Stew Over Polenta with Korean Pickled Radish & Sour Cream Drizzle

Southwest White Bean Stew Over Polenta with Korean Pickled Radish & Sour Cream Drizzle

Ingredients

• 1 tbsp olive oil
• ½ yellow onion, diced
• 4-5 cloves roasted garlic, made into a paste
• ½ cup roasted frozen corn kernels (Trader Joe’s recommended)
• ¾ cup roasted sweet potato, cubed (from meal prep)
• 1 cup cooked white beans (like Rancho Gordo Alubia Blanca)
• 1 can Muir Glen organic fire-roasted diced tomatoes
• 1 tsp smoked paprika
• ½ tsp Rancho Gordo Vaquero Chile Powder
• Salt & black pepper to taste
• Optional: splash of bean broth or water to loosen
• Finish: juice of ½ fresh lime

• ½ cup dry polenta
• 2 cups water or broth
• Pinch of salt
• 1 tbsp butter or olive oil
• Optional: a spoonful of grated cheese

• Korean pickled radish (sweet, tangy, spicy crunch)
• Sour cream drizzle (2 tbsp sour cream + 1 tbsp water, mixed until pourable)
• Optional: chili oil, cilantro, cotija, lime wedges

Instructions

1. Make the Stew:
Heat olive oil in a saucepan. Add onion and cook until softened. Stir in garlic, corn, sweet potato, paprika, Vaquero chile powder, cumin, salt, and pepper. Sauté briefly, then add beans and tomatoes. Simmer for 10–15 minutes, mashing a few beans for texture. Finish with fresh lime juice.
2. Cook the Polenta:
Bring water or broth and a pinch of salt to a boil. Slowly whisk in polenta. Reduce heat and stir often for 15–20 minutes until thick and creamy. Stir in butter or oil (and cheese, if using).
3. Assemble the Bowl:
Spoon polenta into a bowl, top with the stew, scatter Korean pickled radish over everything, and drizzle with thinned sour cream. Garnish with chili oil, fresh cilantro, or lime wedges if desired.