Prep 15 mins
Cook 25 mins
I've made this with both black-eyed peas and butter beans and like them both equally. Spicy and loaded with fiber and nutrition.
- 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
- 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
- In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
- Add the celery and bell pepper; cook 5 minutes, stirring frequently.
- Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
- Cover and cook 5 minutes or until onions are golden, stirring every now and then.
- Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
- Add the beans; cover and let cook until heated through, stirring occasionally.
- When plated, sprinkle with chopped green onion.
I made this with black-eyed peas for New Year's Day. Everyone liked them. Very easy.
I'm trying to add more beans to my diet and have been searching for recipes that don't taste like the same old beans. This one is great. A nice blend of flavors and healthy ingredients. Thanks for sharing.
I used leftover black eyed peas for this recipe, and we loved it!!! A great way to take leftovers and make them something completely different.