Garlicky Stewed White Beans with Mixed Peppers, No – Knead Bread

by Jennifer

The beauty of No-Knead Bread is you can make the dough days in advance and then, presto, you have fresh-baked bread for dinner.  Tonight I decided to broil mozzarella cheese on top of slices of bread;  you could serve it as is, with really good olive oil to dip it in, or sprinkled with Parmesan or Pecorino-Romano and broiled.

Serves 4.

Garlicky Stewed White Beans with Mixed Peppers – adapted from Cooking Light

  • 1 TBS olive oil
  • 1 green pepper, chopped
  • 1 yellow or red pepper, chopped
  • 4 large cloves garlic, chopped
  • 1/8 tsp crushed red pepper
  • 1/2 cup water
  • 1/4 tsp dried sage, or 1/2 tsp chopped fresh sage
  • 2 15-oz cans cannellini beans, rinsed and drained
  • 1 14.5-oz can diced tomatoes, undrained
  • freshly ground black pepper

In a large skillet over medium-high heat, heat the olive oil, then add the chopped peppers and cook, stirring occasionally, until they just start to become tender, about 5 minutes.

Add the garlic and red pepper and cook, stirring, until fragrant.

Add the water, sage, beans and tomatoes with their juice;  bring to a boil, then lower heat to a simmer and cook, stirring occasionally,

for 10 minutes, or until the sauce thickens slightly.  Season with pepper.

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