From Taste of Home Magazine
Serves 4
1 red pepper, chopped
1 green pepper, chopped
1 tablespoon olive oil
1 large sweet potato, peeled, quartered and sliced
3 garlic cloves, minced
½ teaspoon minced fresh rosemary or ¼ teaspoon dried
½ cup water
¼ teaspoon pepper
2 cans (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes
¼ teaspoon salt
In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add sweet potato, rosemary, and garlic; cook 5 minutes longer. Add water and black 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. Taste and adjust seasonings.
Serve over brown rice or a grain of your choice.
Winter squash can be subsituted for the sweet potato if that’s what you have in your garden or pantry.
