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 Cajun Skillet Beans |
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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. - - - - - - - - - - - - - - - - - - |
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