I try to serve a meatless meal two or three nights a week. It's a great way to keep up our intake of vegetables—along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite. Heather Savage - Corydon, Indiana
White Bean, Sweet Potato & Pepper Ragout
Can you freeze White Bean, Sweet Potato & Pepper Ragout?
Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through.
White Bean, Sweet Potato & Pepper Ragout
Prep Time
20 min
Cook Time
25 min
Yield
4 servings
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) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 teaspoon salt
Directions
- 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.
- 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 beans, tomatoes and salt; heat through.
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Nutrition Facts
1-3/4 cups: 286 calories, 5g fat (0 saturated fat), 0 cholesterol, 551mg sodium, 51g carbohydrate (10g sugars, 13g fiber), 11g protein.
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