Save on Pinterest

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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    4 servings


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • Erich
    Mar 4, 2020

    Several reviewers said this lacked flavor. So I added oregano and Italian seasoning and used Roma tomatoes. Turned out to be very nice. The sweet potato was a good compliment to the pork tenderloin.

  • moongrrl
    Oct 7, 2011

    No comment left

  • sara_rfischer
    Jan 7, 2011

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

  • AlabamaStoneThrower
    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!!

  • joedebfry
    Oct 4, 2009

    nutritious and easy to make, but needed more flavor

  • sdean122
    May 18, 2009

    No comment left

  • Hanesmom
    Mar 20, 2009

    No comment left

  • melgrosh77
    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.

  • robnat420
    Feb 28, 2009

    No comment left

  • ncmel28
    Nov 25, 2008

    No comment left