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White Bean, Sweet Potato & Pepper Ragout

“I 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.” Heather Savage - Corydon, Indiana

4 ServingsPrep: 20 min. Cook: 25 min.

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

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 the
beans, tomatoes and salt; heat through.
Serve immediately, or cool before placing in a freezer container.

2 of 2

White Bean, Sweet Potato & Pepper Ragout (continued)

Directions (continued)

Cover and freeze for up to 3 months.
To use frozen ragout: Thaw in the refrigerator overnight. Place in a
Dutch oven; heat through. Yield: 4 servings.

Nutrition Facts: 1-3/4 cups equals 286 calories, 5 g fat (trace saturated fat), 0 cholesterol, 551 mg sodium, 51 g carbohydrate, 13 g fiber, 11 g protein.