Vegetarian Provencal Ragout

A wonderful blend of simple ingredients. The potatoes cook down to thicken the sauce while the green olives add an enticing Provencal flavor.


2 tablespoons olive oil

1 1/2 cups onion, thinly sliced

2 (14.5 ounce) cans diced tomatoes


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 Tips

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.

Serves: 4