Cajun Skillet Beans

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Cajun Skillet Beans

 

1 small onion -- chopped

3 cloves garlic -- minced

2 tablespoons vegetable oil

2 stalks celery -- chopped

1 green bell pepper -- chopped

1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped

1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped

1 tablespoon fresh basil (or 1 tsp. dried) -- chopped

1/4 teaspoon freshly ground black pepper

1 teaspoon Cajun seasoning (or more to taste)

red pepper to taste

1 14.5 oz can diced tomatoes

1 tablespoon honey

1 tablespoon Dijon mustard

1 16 oz can black-eyed peas -- rinsed & drained

cooked white or brown rice

 

In a large skillet, saute the onions, garlic and bell

pepper in oil on medium heat.

Add chopped celery and continue to saute for 5 minutes,

stirring occasionally.

Add thyme, basil, oregano, black pepper,

Cajun seasoning, and red pepper to taste.

Cover and cook for 5 minutes or until onions are golden,

stirring occasionally.

Add tomatoes, honey, and mustard

and simmer 5 more minutes.

Add the beans, cover, and stir occasionally until

thoroughly heated.

Serve over rice.

 

 

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