White Bean, Sweet Potato & Pepper Ragout
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 4 servings.
“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
Ingredients
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1 large sweet red pepper, cut into 1-inch pieces
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1 large green pepper, cut into 1-inch pieces
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1 tablespoon olive oil
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1 large sweet potato, peeled, quartered and sliced
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1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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3 garlic cloves, minced
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1/2 cup water
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1/4 teaspoon pepper
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/4 teaspoon salt
Directions
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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.
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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.
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3.
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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