Quick Bean Ragout with Roasted Peppers

Bonus Recipe

Preparation info
  • Makes


    • Difficulty


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

By Richard Sax

Published 1997

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


  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