Name: Cannellini Beans and Red Peppers with Sage
Yield: Serves 4 as a side dish
Ingredients: 2 tablespoons olive oil; 1 red bell pepper, chopped; 1 1/2 tablespoons minced fresh sage leaves; 1 garlic clove, minced; a 19-ounce can cannellini beans, rinsed and drained; 1 celery rib, cut crosswise into 1/4-inch-thick slices; 3/4 teaspoon red wine vinegar

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4 as a side dish

Ingredients

2 tablespoons olive oil

1 red bell pepper, chopped

1 1/2 tablespoons minced fresh sage leaves

1 garlic clove, minced

a 19-ounce can cannellini beans, rinsed and drained

1 celery rib, cut crosswise into 1/4-inch-thick slices

3/4 teaspoon red wine vinegar

Preparation

In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

Recipe notes

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