Ingredients
1 large sweet red pepper, cut into 1-inch pieces1 large green pepper, cut into 1-inch pieces1 tablespoon olive oil1 large sweet potato, peeled, quartered and sliced1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed3 garlic cloves, minced1/2 cup water1/4 teaspoon pepper2 cans (15 ounces each) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1/4 teaspoon salt
Preparation
In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer.
Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through.
Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.
