Porotos Granads with Polenta Dumplings

Ingredients

• 2 tablespoons Olive Oil
• 8 ounces Slab Bacon
• 1 Medium Yellow Onion, medium dice
• 2 Carrots, small dice
• 2 Celery Stalks, small dice
• 4 Garlic Cloves, minced
• 1 14.5-oz Can Diced Tomatoes, strained – juice reserved
• 1 Bay Leaf
• 1 tablespoon Paprika
• 1/2 cup Red Wine
• 1 1/2 pounds Butternut Squash, cut into 1 ½ inch cubes
• 32 ounces Low Sodium Chicken Broth
• 1 cup Red Quinoa
• 2 15-oz Cans of Pinto Beans, do not strain or rinse
• 3 tablespoons Fresh Basil, chopped
• 2 cups Water
• 1 cup Polenta *Do not use quick cooking polenta
• 1/2 teaspoon Salt

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