Cajun Skillet Beans

• 1 medium onion, chopped
• 3 garlic cloves, pressed
• 2 Tbsp. vegetable oil
• 3 celery stalks (about 1 c.), chopped
• 2 bell peppers (1 red and 1 green; about 1 1/2 c.), chopped
• 1/2 tsp. dried thyme
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper or more to taste
• pinch of cayenne
• pinch of salt
• 1 (14 1/2 oz.) can diced tomatoes
• 1 Tbsp. honey
• 1 Tbsp. Dijon mustard
• 2 (16 oz.) cans black-eyed peas, drained
• chopped scallions and/or grated Cheddar cheese (optional)

1. In a heavy saucepan or skillet, saut the onions and garlic in the oil over medium heat.
2. Add the chopped celery and peppers to the pan and continue to saut for 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice.
3. Add the tomatoes, honey and mustard and simmer for 5 more minutes.
4. Add the beans.
5. Cover.
6. Stir occasionally until thoroughly heated.
7. Serve topped with chopped scallions and/or grated Cheddar cheese.

onion, garlic, vegetable oil, celery stalks, bell peppers, thyme, basil, oregano, ground black pepper, cayenne, salt, tomatoes, honey, mustard, blackeyed peas, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25366 (may not work)