Author Notes: When I visited the South of France I picked up a huge bag of herbes de Provence from a little shop in San Remy de Provence, and upon my return tried using them in everything. Some things turned out better than others; this is one of the big hits -- and it's vegan! However, I usually serve this warm as a side to a roasted chicken -- so why not turkey? —CottageGourmet
- 1/2 cup dry white beans (navy beans or great northern)
- 3 tablespoons olive oil, plus extra to drizzle on top
- 4-5 cloves garlic, sliced thin
- 1/2 white onion, cut into 1/2" dice
- 2 carrots, peeled, cut into coins
- 2 celery stalks, cut into 1/2" dice
- 1 red bell pepper, cut into 1/2" dice
- 2 small White Rose or new potatoes, cut into 1/2" cubes, peel and all
- 1/2 cup pitted Kalamata olives
- 1 tablespoon Herbes de Provence
- Simmer the beans in water until done -- how long this takes depends on the age and dryness of the beans.
- Saute the sliced garlic in the olive oil until softened. Add all the other vegetables, stirring to coat evenly in the oil. Add half of the herbes to the vegetable mixture.
- Add the beans and their cooking water; simmer for an additional 15-20 minutes until the potatoes are done. Sprinkle with remaining herbes and drizzle with olive oil.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side