1 Tablespoon olive oil 1 cup chopped green pepper 1 cup chopped yellow or red 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 0unce) cans cannellini beans or white beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes, undrained 1/4 teaspoon coarsley 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 occassionally. Sprinkle with black pepper.
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