2 sweet potatoes
1/2 pound bacon
1 medium onion, diced
2 tablespoons chopped fresh parsley
1 (13.5 ounce) can green beans with juice
1/2 cup water
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1/3 cup dried currants, rinsed and dried
1 1/2 tablespoons dried Dijon mustard
1 1/2 teaspoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried thyme
salt and pepper to taste
Darkly grease a large (1/2 inch in diameter) skillet. Heat oil in skillet over medium heat and saute onion until golden. Remove onion and bacon until bacon is crisp. Cook onions in oil until almost dry, stirring occasionally.
Add peas, potatoes, onions and bacon to skillet and mix well. Reduce heat to medium low and stir in peaches, onions and bacon. Season with salt and pepper. Season with salt and pepper. Return to low heat and simmer, stirring, until vegetables are cooked through, about 3 minutes.
Remove skillet from heat. Stir in green beans and water. Return to medium heat and add flour, garlic powder, currants, parsley, basil, red pepper flakes, all-purpose flour, garlic powder, rosemary, thyme, thyme, sage and salt and pepper. Bring to a simmer briefly.
Return skillet to low heat and add garlic powder, rosemary, thyme, sage, rosemary, thyme and salt and pepper. Bring to a gentle simmer, stirring occasionally.