Garlicky Stewed White Beans with Mixed Peppers
From Cooking Light

1 tablespoon olive oil
1 cup chopped green bell pepper
1 cup chopped yellow or red bell pepper
1 tablespoon bottled minced garlic (about 4 cloves)
1/8 teaspoon crushed red pepper
1/2 cup water
1/4 teaspoon dried rubbed sage
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon coarsely ground black pepper

Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.

Yield: 4 servings (serving size: 1 cup)

CALORIES 307 (22% from fat); FAT 7.5g (satfat 1g, monofat 3.4g, polyfat 2.2g); PROTEIN 14.4g; CARBOHYDRATE 49g; FIBER 7g; CHOLESTEROL 0.0mg; IRON 5.7mg; SODIUM 456mg; CALCIUM 111mg;
Cooking Light, JULY 1999