White Bean, Sweet Potato & Pepper Ragout Recipe

4 4 10
White Bean, Sweet Potato & Pepper Ragout Recipe
White Bean, Sweet Potato & Pepper Ragout Recipe photo by Taste of Home
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White Bean, Sweet Potato & Pepper Ragout Recipe

Read Reviews
4 4 10
Publisher Photo
“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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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
  • 3 garlic cloves, minced
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 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, garlic and rosemary; cook 4-5 minutes 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. Yield: 4 servings.
Originally published as White Bean, Sweet Potato & Pepper Ragout in Healthy Cooking December/January 2009, p55

Nutritional Facts

1-3/4 cups: 286 calories, 5g fat (0 saturated fat), 0 cholesterol, 551mg sodium, 51g carbohydrate (10g sugars, 13g fiber), 11g protein.

  • 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
  • 3 garlic cloves, minced
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 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
  1. In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato, garlic and rosemary; cook 4-5 minutes 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. Yield: 4 servings.
Originally published as White Bean, Sweet Potato & Pepper Ragout in Healthy Cooking December/January 2009, p55

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Reviews forWhite Bean, Sweet Potato & Pepper Ragout

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sara_rfischer User ID: 3279107 210293
Reviewed Jan. 7, 2011

"Looks a lot better in the picture. We didn't care for this. Not enough flavor."

MY REVIEW
AlabamaStoneThrower User ID: 5291635 176203
Reviewed Oct. 26, 2010

"To give more flavor, I added a can of Italian diced tomatoes, 1/4 tsp of oregano & 1/4 tsp of crushed fennel seeds. Will definitely make again!!"

MY REVIEW
joedebfry User ID: 265172 109484
Reviewed Oct. 4, 2009

"nutritious and easy to make, but needed more flavor"

MY REVIEW
melgrosh77 User ID: 3838029 159436
Reviewed Mar. 14, 2009

"I love this recipe. I've never like sweet potatoes because they are always served with brown sugar and marshmallow. This is a great dish for those who aren't usually big sweet potato fans."

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