Cajun skillet beans

Yield: 1 Servings

Measure 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
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

[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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