Label
All
0
Clear all filters

Quick Bean Ragout with Roasted Peppers

Bonus Recipe

Rate this 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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title