2 tablespoons olive oil
1 1/2 cups onion, thinly sliced
2 (14.5 ounce) cans diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
2 pounds baking potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
6 thyme sprigs
3 large cloves garlic, crushed
3 bay leaves
1 (15 ounce) can white beans, drained and rinsed
1/2 cup green olives, pitted and sliced (found in olive bar at supermarket)
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Heat oil in a large skillet. Add onions and sauté about 8 minutes on medium heat until onions are translucent. Stir in tomatoes with their juices and honey. Bring to a boil and cook 10 minutes. Add potatoes, water, thyme, garlic and bay leaves. Bring to a boil, cover, reduce heat and simmer for 45 minutes until potatoes are very tender. Stir in white beans and olives. Cover and heat for 5 minutes.