White Bean Sweet Potato Pepper Ragout Recipes

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WHITE BEAN, SWEET POTATO & PEPPER RAGOUT



White Bean, Sweet Potato & Pepper Ragout image

"I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite." Heather Savage - Corydon, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 large sweet potato, peeled, quartered and sliced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1/2 cup water
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.

RED CHARD, POTATO AND WHITE BEAN RAGOUT



Red Chard, Potato and White Bean Ragout image

This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.

Provided by Martha Rose Shulman

Time 2h

Yield Serves 4 to 6

Number Of Ingredients 12

1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string
Salt
1 generous bunch red chard (3/4 to 1 pound)
2 tablespoons olive oil
1 medium onion, chopped
2 to 4 garlic cloves (to taste), sliced
1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
1 teaspoon fresh thyme leaves
Freshly ground pepper
1 to 2 tablespoons chopped fresh parsley (optional)
Freshly grated Parmesan cheese for serving

Steps:

  • Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
  • Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
  • Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
  • Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 3 grams

WHITE BEAN, SUMMER SQUASH AND TOMATO RAGOUT



White Bean, Summer Squash and Tomato Ragout image

Serve this hearty ragout on its own or with pasta or whole grains.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 pound cannellini beans or dried lima beans, rinsed, picked over and soaked if desired
1 medium or large onion
4 garlic cloves, 2 peeled and crushed, 2 minced
A bouquet garni made with a bay leaf, a couple of sprigs of thyme and parsley, and a Parmesan rind
5 cups water
Salt to taste
2 tablespoons extra virgin olive oil
1 1/2 pounds mixed summer squash, diced
1 pound tomatoes, grated, or peeled, seeded and chopped
Freshly ground pepper
1 teaspoon fresh thyme leaves
1 to 2 tablespoons slivered fresh basil or mint
Freshly grated Parmesan for serving

Steps:

  • Soak the beans if desired. I do not recommend soaking lima beans, as their skins detach too easily when you soak them. I usually do soak cannellinis. Cut the onion in half. Chop one half and set aside.
  • Combine the beans, the onion half that isn't chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan. Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and simmer for another hour, until the beans are tender. Taste the broth and adjust seasoning. Remove the onion and the bouquet garni and discard
  • Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion. Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt. Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash. Turn up the heat slightly so that the squash begins to cook right away, and sauté until it begins to soften, about 3 minutes. Season to taste with salt and pepper, and add the thyme and the tomatoes. Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down. Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often. The tomatoes should have cooked down and smell fragrant. Stir in the beans and their broth, bring to a simmer and simmer 15 minutes. Stir in the basil, taste and adjust seasonings. Serve hot or warm, tossed with pasta, over grains, or as is.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 5 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 6 grams

SWEET POTATO & WHITE BEAN BURGERS RECIPE BY TASTY



Sweet Potato & White Bean Burgers Recipe by Tasty image

Here's what you need: medium sweet potato, white bean, small onion, garlic powder, red pepper flakes, nutritional yeast, fresh parsley, lemon juice, seasoned bread crumbs, salt, black pepper, canola oil, chipotle mayo, red onion, avocado

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 medium sweet potato, roasted, peeled
15 oz white bean, 1 can, drained, rinsed
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon red pepper flakes
⅓ cup nutritional yeast
⅓ cup fresh parsley, finely chopped
1 tablespoon lemon juice
½ cup seasoned bread crumbs
salt, to taste
black pepper, to taste
canola oil
4 tablespoons chipotle mayo
1 red onion, sliced
1 avocado, sliced

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.
  • Using a potato masher, mash the ingredients until thoroughly mixed together.
  • Once mashed, add the bread crumbs and mix them in.
  • In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
  • Place patties on buns, and top with chipotle mayo, avocado, and red onion.
  • Enjoy!

Nutrition Facts : Calories 582 calories, Carbohydrate 72 grams, Fat 51 grams, Fiber 14 grams, Protein 19 grams, Sugar 10 grams

SWEET POTATO, WHITE BEAN, AND PEPPER TIAN



Sweet Potato, White Bean, and Pepper Tian image

Cook's Note: Although traditional tians are baked in heavy ceramic dishes, you will have good results using a more common baking dish as long as it is shallow and has 2 1/2 to 3 quart capacity, such as a 12" x 2" x 7" Pyrex dish.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

3 medium-large sweet potatoes (preferably dark orange), peeled, quartered lengthwise, and sliced 1/4-inch thick
1 (14-ounce) can small white beans, rinsed in a strainer
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 medium red onion, cut into 2-inch chunks and sections separated
2 plum tomatoes, cut into 1 1/2-inch chunks
5 garlic cloves, thinly sliced
1/2 teaspoon salt
Generous seasoning freshly ground black pepper
1/3 cup olive oil
3 slices homemade-style white bread
1 tablespoon olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine all the vegetables, garlic, salt, pepper, and oil in a large bowl and toss well. (The vegetables can be prepared to this point up to 4 hours in advance.) Pack the mixture into a 2 1/2 or 3-quart shallow baking dish and flatten the top surface. Bake 45 minutes.
  • To make the fresh bread crumbs, tear up the bread and make crumbs out of it in a food processor or blender. Pour the crumbs into a bowl and drizzle with the oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.
  • Remove the tian from the oven. Spread the crumbs all over the top. Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color. Let sit 10 minutes before serving.

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