Ingredients

• 1 tablespoon olive oil
• 1 cup red bell pepper, chopped
• 1 cup yellow bell pepper, chopped (or orange)
• 1 tablespoon bottled garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/4 teaspoon rubbed sage
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 (14 1/2 ounce) can tomatoes, diced and undrained
• 1/4 teaspoon black pepper, coarsely ground

Instructions

1. 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.