Cajun skillet beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 3 | Garlic cloves, minced | |
| 3 | Celery stalks, chopped | |
| 2 | Bell peppers, chopped | |
| 1 | teaspoon | Fresh thyme or 1/2 t dried |
| ¼ | teaspoon | Black pepper |
| pinch | Cayenne and salt | |
| 1 | teaspoon | Chopped fresh oregano, or |
| ½ | teaspoon | Dried |
| 1 | tablespoon | Chopped fresh basil, or 1 t |
| Dried | ||
| 2 | cups | Peeled, chopped tomatoes |
| 1 | tablespoon | Honey or molasses |
| 1 | tablespoon | Dijon mustard |
| 4 | cups | Cooked black-eyed peas |
| [about 32 oz. canned, must | ||
| Be drained well] or butter | ||
| Beans | ||
Directions
[To make things easier, I always use dried, canned spices and buy a can of peeled tomatoes.]
Saute onions and garlic until soft, then do the same with the celery and bell peppers. Add the spices and cook until the onions are golden. Add all other ingredients except the peas and simmer for 5 minutes, covered. Add the peas and cook until the peas are heated.
From _Moosewood Cooks At Home_. From: narad@... (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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