Best White Bean Sweet Potato Pepper Ragout Recipes

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT

White Bean, Sweet Potato & Pepper Ragout image

"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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT RECIPE

White Bean, Sweet Potato & Pepper Ragout Recipe image

How to make White Bean, Sweet Potato & Pepper Ragout Recipe

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

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) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt

Steps:

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. Yield: 4 servings.