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1 tablespoon olive oil
1 1/2 cups chopped Gypsy bell pepper
4 cloves minced garlic
1/8 teaspoon crushed red pepper
1/2 cup water
1/4 teaspoon dried rubbed sage
1 cup dried cannellini beans, soaked overnight, drained and rinsed
2 cups chicken or vegetable broth
1 cup cherry tomatoes halved or quartered
2 scallions chopped
1/4 tsp pepper

In a medium pot add beans, broth and bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, about 45 minutes.

When beans are done -Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper and top with scallions.

 

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