Quick Bean Ragout with Roasted Peppers

Bonus Recipe

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped red onion
  • 1 <

Method

  1. Heat the oil in a nonreactive medium saucepan over medium heat. Add the onion and garlic; cook, stirring with a wooden spoon, until wilted, about 6 minutes. Stir in the diced roasted pepper (with a spoonful of the roasting juices, if you have them), the drained cooked beans, tomato, vinegar, and salt, if needed.
  2. Stir gently over medium heat until very warm but