1 Tbsp. olive oil
1 cup chopped green bell pepper
1 cup chopped yellow or red bell pepper
2 garlic cloves, minced
1/8 tsp. crushed red pepper
1/2 cup water or vegetable broth
1/4 tsp. dried rubbed sage
2 (15-ounce) cans cannellini beans, or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 tsp. coarsely ground black pepper
1/2 tsp. salt
Heat oil in a large skillet. Add peppers and cook 5 minutes, or until tender. 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 occcasionally. Sprinkle with black pepper.
Serves 4, approximately 300 calories per serving.
Prep time: 6 minutes
Cooking time: 20 minutes
Serve with broiled French bread that has been sprinkled with parmesan cheese.
From a Cooking Light magazine.