Cajun Skillet Beans

By kspurlock

Ingredients

• 1 medium onion, chpped
• 3 garlic cloves, minced
• 2 Tbsp. veg oil
• 3 celery stalks (about 1 cup chopped)
• 2 green or red bell peppers (about 1 1/2 cups chopped)
• 1 tsp chopped fresh thyme (1/2 tsp dried)
• 1 Tbsp chopped fresh basil (1 tsp dried)
• 1 tsp chopped fresh oregano (1/2 tsp dried)
• 1/4 tsp. ground black pepper
• pinch each of cayenne and salt
• 2 cups chopped fresh or canned tomatoes (14 1/2 oz can)
• 1 Tbsp honey or molasses
• 1 Tbsp Dijon mustard
• 4 cups cooked black-eyed peas or butter beans (two 10-ounce frozen packages or two 16-ounce cans, drained)
• chopped scallions (optional)
• grated cheddar cheese (optional)

Details

Servings 6
Cooking time 20mins

Preparation

Step 1

In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the clery and bell peppers, and add them to the pan. Continue to saute for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes.

Top with scallions or grated cheese if you like, and serve.