Quick Bean Ragout with Roasted Peppers

Name: Quick Bean Ragout with Roasted Peppers
Yield: Makes 4 Servings
Ingredients: 2 cups cooked (method above) white beans, such as Great Northern (Dried Bean Basics), or 1 can (19 ounces) cannellini beans, drained in a sieve and rinsed under cold water; 2 tablespoons sherry vinegar or wine vinegar, or to taste; Salt, if needed; 1 large red or yellow bell pepper, roasted (Bell Pepper Basics) and diced; 3 tablespoons chopped fresh parsley; freshly ground black pepper, to taste; 1 scallion (green portion only), thinly sliced on a sharp diagonal; 1 ripe plum tomato, cored, seeded (Tomato Basics), and cut into ¼-inch dice (optional); 3 tablespoons finely chopped red onion; 1 tablespoon olive oil; 1 garlic clove, minced

Bonus Recipe

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Ingredients

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

Side dish
Lunch
Vegan
Gluten-free

Method

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.
Stir gently over medium heat until very warm but