- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 1/2 tablespoons minced fresh sage leaves
- 1 garlic clove, minced
- a 19-ounce can cannellini beans, rinsed and drained
- 1 celery rib, cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon red wine vinegar
- In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.