Garlicky Bean Stew

I haven't done a vegetarian meal for awhile, as I was trying to figure out how to work them around my resident carnivore. I decided to make all of my veggie faves for lunches for myself, and let the fella and kiddos try them as they want, not for a full supper. This is fast and has a tonne of fibre. And garlic, so who's gonna be fragrant and regular? You are!

You will need:

1/2 tablespoon olive oil
1 c green pepper, chopped
1 c orange or yellow or red pepper, chopped
4 cloves, minced, or 1 tablespoon jarred - remember that some garlic is packed in oil, so judge yourself accordingly
1/8 tsp chili flakes (more of a guideline than a rule)
1/4 tsp dried sage
2 15-oz cans white kidney beans (cannellini) or other white beans
1 28-oz can diced tomatoes
Sat, pepper

First, chop your peppers and mince your garlic. Or scoop it, whatever, no judgement.

Drain and rinse your beans but leave the tomatoes in their juice. Heat the oil in a large saucepan and saute the peppers together for about 5 minutes, until soft-ish.

Add the garlic and chili flakes, cook for just one more minute. Just one! Add in 1/2 c water, the sage, beans, diced tomatoes and season with the salt and pepper. Bring to a boil then reduce heat and let simmer for 10 minutes, until the it smells amazing and has thickened somewhat.

This was so good with a slice of homemade whole grain whole wheat bread with a teeny tiny bit o butter. I split this into 6 servings at 209 calories each, with the bread and butter, I could have even thrown in a salad with goat cheese and still been under the recommended 400 - 500 calorie meal guideline. Yay us!

Neeeaaaarrr!!

Far!