Cajun Skillet Beans **** 5/97

Categories:
bean, cajun, low country, vegetables

1 medium onion; chopped
3 garlic cloves; minced
2 tablespoon vegetable oil
1 cup celery stalks; chopped
2 bell peppers; chopped
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 pinch of cayenne pepper
1 14 1/2 cans tomatoes; drained
1 tablespoon molasses
1 tablespoon dijon mustard
16 oz can black eyed peas; drained
16 oz can butter beans; drained
1 chopped green onions
1 shredded cheddar

In a dutch oven, saute the onion and garlic in the oil on medium heat. Add celery and peppers to pan. Continue to cook for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper and cayenne. Stir it up good and then add the tomatoes, molasses and mustard. Stir. Add the beans, cover and stir occasionally until the beans are heated through. Top with green onions and shredded cheddar.

Yield: 6 servings