Can be prepared in 45 minutes or less.

Ingredients

　　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.