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

Get in There and Cook

By Richard Sax

Published 1997

  • About


  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped red onion
  • 1 garlic clove, minced
  • 1 large red or yellow bell pepper, roasted (Bell Pepper Basics) and diced
  • 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
  • 1 ripe plum tomato, cored, seeded (Tomato Basics), and cut into ¼-inch dice (optional)
  • 2 tablespoons sherry vinegar or wine vinegar, or to taste
  • Salt, if needed
  • 3 tablespoons chopped fresh parsley
  • 1 scallion (green portion only), thinly sliced on a sharp diagonal
  • freshly ground black pepper, to taste


    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 not quite hot. Stir in the parsley, scallion, and black pepper. Taste and correct all of the seasonings, adding more vinegar and salt and pepper if needed, and serve.