Serves 6
40 min
Cajun Skillet Beans
Recipe GLPRa8fd60c3999b6a
A vibrant one-pan dish bursting with Cajun flavors, featuring tender black-eyed peas or butter beans simmered with aromatic vegetables, warm spices, and tangy tomatoes. The perfect vegetarian main course with layers of thyme, basil, and oregano, finished with a touch of honey and mustard for depth. Top with cheddar cheese and scallions for a hearty, satisfying meal.
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Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
3 celery stalks (about 1 cup chopped)
2 green or red bell peppers, chopped (about 1 1/2 cup)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 tablespoon fresh basil (or 1 teaspoon dried)
1 teaspoon fresh oregano (or 1/2 teaspoon dried)
1/4 teaspoon ground black pepper
pinch pinch of cayenne pepper
salt to taste
2 cups chopped fresh or canned tomatoes (one 14.5-ounce can)
1 tablespoon honey or molasses
1 tablespoon Dijon mustard
4 cups cooked black-eyed peas or butter beans (two 10-ounce frozen packages or two 16-ounce cans, drained)
chopped fresh scallions (optional garnish)
grated cheddar cheese for serving
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent, stirring occasionally.
Add the minced garlic and cook for another minute, stirring constantly, until fragrant but not browned.
Stir in the chopped celery and bell peppers, cooking for 5-6 minutes until they begin to soften and release their flavors, stirring frequently.
Add the thyme, basil, and oregano to the skillet, along with the black pepper and cayenne pepper. Stir well to coat the vegetables with the herbs and spices, cooking for about 1 minute until fragrant.
Pour in the chopped tomatoes with their juice (or the canned tomatoes) and stir to combine. Scrape up any flavorful bits from the bottom of the skillet.
Stir in the honey (or molasses) and Dijon mustard, mixing until fully incorporated into the tomato mixture.
Add the cooked black-eyed peas or butter beans to the skillet, stirring gently to combine all ingredients. Season with additional salt to taste.
Reduce the heat to medium-low and simmer the mixture uncovered for 10-12 minutes, stirring occasionally, until the flavors meld and the beans are heated through. The sauce should thicken slightly.
Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne if desired. Divide the skillet beans among serving bowls and top with grated cheddar cheese and fresh scallions if desired. Serve hot.
