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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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I've made this with both black-eyed peas and butter beans and like them both equally. Spicy and loaded with fiber and nutrition. Ingredients:
1 medium onion, chopped |
3 cloves garlic, minced |
2 tablespoons vegetable oil |
1 cup chopped celery |
1 1/2 cups chopped green bell peppers |
1/2 teaspoon dried thyme |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4-1/2 teaspoon black pepper |
salt |
cayenne pepper |
2 cups chopped fresh tomatoes |
1 tablespoon honey |
1 tablespoon dijon mustard |
4 cups cooked black-eyed peas or 4 cups butter beans |
chopped green onion |
Directions:
1. In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
2. Add the celery and bell pepper; cook 5 minutes, stirring frequently.
3. Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
4. Cover and cook 5 minutes or until onions are golden, stirring every now and then.
5. Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
6. Add the beans; cover and let cook until heated through, stirring occasionally.
7. When plated, sprinkle with chopped green onion.
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