Garlicky Stewed White Beans With Mixed Peppers

From Cooking Light Magazine. Serve these hearty stewed beans with a nice salad and some crusty French bread toasted with parmesan cheese.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  cup red bell pepper, chopped
• 1  cup yellow bell pepper, chopped (or orange)
• 1  tablespoon bottled garlic, minced
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄2 cup water
• 1⁄4 teaspoon rubbed sage
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 (14 1/2ounce) can tomatoes, diced and undrained
• 1⁄4 teaspoon black pepper, coarsely ground

Directions

1. 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.