Cajun Skillet Beans

• 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 1/2 cup chopped)
• 1 teaspoon chopped fresh thyme (1/2 tsp dried)
• 1 tablespoon chopped fresh basil (1 tsp dried)
• 1 teaspoon chopped fresh oregano (1/2 tsp dried)
• 1/4 teaspoon ground black pepper (or more to taste)
• pinch each cayenne and salt
• 2 cups chopped fresh or canned tomatoes (14 1/2-oz can)
• 1 tablespoon honey or molasses
• 1 tablespoon Dijon mustard
• 4 cups cooked black-eyed peas or butter beans (two 10-oz frozen pkgs or two 16-oz cans, drained)
• chopped scallions (optional)
• grated cheddar cheese (optional)
• grated cheddar cheese

1. In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat.
2. Chop the celery and bell peppers, and add them to the pan. Continue to saute for about 5 minutes, stirring occasionally.
3. 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.
4. Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes.
5. 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 to 20 minutes.
6. Top with scallions or grated cheese if you like, and serve.

onion, garlic, vegetable oil, celery stalks, green, thyme, fresh basil, fresh oregano, ground black pepper, cayenne, tomatoes, honey, mustard, blackeyed, scallions, cheddar cheese, cheddar cheese

Taken from food52.com/recipes/10470-cajun-skillet-beans (may not work)