White Bean, Sweet Potato & Pepper Ragout

Total Time:Prep: 20 min. Cook: 25 min.

Recipe by Heather Savage, Wood River Junction, Rhode Island

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

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

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.

TEST KITCHEN APPROVED

White Bean, Sweet Potato & Pepper Ragout

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Yield:4 servings
Prep:20 min
Cook:25 min
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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
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Directions

  1. 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.
  2. 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 beans, tomatoes and salt; heat through.
  3. 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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