Cajun Skillet Beans

Moosewood Restaurant Cooks at Home

1 medium onion, chopped

3 garlic cloves, minced or pressed

2 tablespoons vegetable oil

3 celery stalks (about 1 cup chopped)

2 green or red bell peppers (about 1 ½ cups chopped)

1 teaspoon chopped fresh thyme (1/2 teaspoon dried)

1 tablespoon chopped fresh basil (1 teaspoon dried)

1 teaspoon chopped fresh oregano (½ teaspoon dried)

¼ teaspoon ground black pepper (or more to taste)

Pinch each of cayenne and salt

2 cups chopped fresh or canned tomatoes (14 ½-ounce can)

1 tablespoon honey or molasses

1 tablespoon 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)

In a heavy saucepan or skillet, sauté the onions and garlic in the oil on medium heat. Chop the celery and bell peppers, and add them to the pan. Continue to sauté for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, 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 15-20 minutes.

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

Serves 6