Cajun Skillet Beans
By Sarah Axtell, ND • July 24, 2008
This recipe is fast (cooks in 20 minutes), easy, and quite delectable! It has mustard and honey in it, giving it a unique sweet and savory taste. Perfect for the whole family. Great for toddlers as a finger food. Double the recipe and freeze for a quick and easy meal later in the week.
-1 medium onion, chopped
-3 garlic gloves, minced or presed
-2 tbsps. vegetable oil (I prefer to use grapeseed oil or coconut oil)
-5 celery stalks, chopped
-1 cup frozen corn
-1 cup frozen spinach (or 3 cups fresh)
-1 tsp thyme
-1 tbsp basil
-1 tbsp oregano
-1/4 tsp black pepper
-pinch of cayenne and salt
-1 can tomatoes
-1 tbsp honey or molasses (more or less)
-1 tbsp dijon mustard (more or less)
-4 cups cooked black-eyed peas (two 10-ounce frozen packages or two 16-ounce cans, drained)
In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the celery and bell peppers, and add them to the pan. Continue to saute for about 5 minutes, stirring occassionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cove and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard, and simmer for 5 minutes. 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.
Top with cilantro or grated goat cheese if you like! Also, try sprinkling on some nutritional yeast (see post on nutritional yeast). Serve with cornbread muffins.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.