Recipe - Cajun Skillet Beans

1 md Onion, chopped
3 Garlic cloves, minced
3 Celery stalks, chopped
2 Bell peppers, chopped
1 teaspoon Fresh thyme or One half t dried
One fourth teaspoon Black pepper
pn Cayenne and salt
1 teaspoon Chopped fresh oregano, or
One half teaspoon Dried
1 tablespoon Chopped fresh basil, or 1 t
Dried
2 cup Peeled, chopped tomatoes
1 tablespoon Honey or molasses
1 tablespoon Dijon mustard
4 cup Cooked blackeyed peas
[about 32 oz. canned, must
Be drained well] or butter
Beans

[To make things easier, I always use dried, canned spices and buy a can of
peeled tomatoes.]

Saute onions and garlic until soft, then do the same with the celery and
bell peppers. Add the spices and cook until the onions are golden. Add all
other ingredients except the peas and simmer for 5 minutes, covered. Add
the peas and cook until the peas are heated.

From _Moosewood Cooks At Home_.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip