White Bean, Sweet Potato & Pepper Ragout |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite.â Heather Savage - Corydon, Indiana Ingredients:
1 large sweet red pepper, cut into 1-inch pieces |
1 large green pepper, cut into 1-inch pieces |
1 tablespoon olive oil |
1 large sweet potato, peeled, quartered and sliced |
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
3 garlic cloves, minced |
1/2 cup water |
1/4 teaspoon pepper |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 teaspoon salt |
Directions:
1. In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer.
2. Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through.
3. Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
4. To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Yield: 4 servings.
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