Vegetarian Ragout

Grandview Lodge, Waynesville NC

1 medium onion
1 green pepper
2 ribs celery
2 medium carrots, chopped
2 cloves garlic, peeled
2 cups chopped butternut or rutabagas
2 tablespoons cooking oil
1 can (28. oz) whole tomatoes
2 teaspoons dried thyme leaves
1/2 teaspoon freshly ground coriander
1 teaspoon ground cumin
1/4 teaspoon each ground nutmeg and ground cinnamon
2 bay leaves
1/2 teaspoon dried rosemary
dash hot sauce or cayenne pepper salt to taste
1/2 cup red wine (optional)
3 cups cooked, drained beans such as:1 cup cooked garbanzo beans, drained -1 cup cooked kidney beans, drained - 1 cup cooked pinto beans, drained

Chop the onion, pepper and celery coarsely so that when the recipe is cooked , the pieces can be identified. Cut or chop the carrot into thick "logs". Peel the butternut or rutabagas and cut into 1 to 1-1/2 inch chunks.

In a large heavy pot, heat the oil over high heat. Add the onion, green pepper, celery and garlic; saute 2 minutes. Remove the cover and add tomatoes, herbs and spices. Simmer, stirring occasionally for 30 minutes; add drained beans and wine, if desired, and cook for additional 15 minutes. Add salt to taste. Serve with couscous or brown rice.