Mediterranean Stew with Navy Beans

Name: Mediterranean Stew with Navy Beans
Total time: 60
Yield: 6
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 1 large tomato, chopped; 1 medium red bell pepper, chopped; 3 cloves garlic, coarsely chopped; 4 leaves fresh sage; 1 sprig fresh rosemary; ¼ teaspoon red pepper flakes, or more to taste; salt and freshly ground black pepper to taste; 3 (16 ounce) cans navy beans, rinsed and drained; 1 bay leaf; 3 cups water, or as needed to cover; 2 tablespoons finely chopped fresh chives, or to taste

Recipe by Alice Waugh from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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3 tablespoons olive oil
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1 medium onion, chopped
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1 large tomato, chopped
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1 medium red bell pepper, chopped
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3 cloves garlic, coarsely chopped
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4 leaves fresh sage
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1 sprig fresh rosemary

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¼ teaspoon red pepper flakes, or more to taste
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salt and freshly ground black pepper to taste
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3 (16 ounce) cans navy beans, rinsed and drained
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1 bay leaf
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3 cups water, or as needed to cover
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2 tablespoons finely chopped fresh chives, or to taste

Instructions

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
Sprinkle with chives and serve.