Recipe courtesy of Melissa d'Arabian
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Sauteed Escarole with Garlic and Cannellini Beans

Garlicky Shrimp and Cannellini Beans

Recipe courtesy of Michele Urvater

Puttanesca Sauce with Cannellini Beans

Recipe courtesy of Michele Urvater

Cannellini Bean Salad

Sauted Escarole with Garlic and Cannellini Beans

White Beans and Rosemary Crostini

Recipe courtesy of Debi Mazar|Gabriele Corcos

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories