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Garlicky Stewed White Beans with Mixed Peppers

1 tablespoon olive oil
1 cup chopped green bell pepper
1 cup chopped yellow or red bell pepper
4 cloves minced garlic
1/8 teaspoon crushed red pepper or chopped fresh hot pepper
1/2 cup water
1/4 teaspoon dried rubbed sage
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon coarsely 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 occasionally. Sprinkle with black pepper.


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