Ingredients:
1 medium onions, 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 onions
Directions:
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.
Servings: 5
Time preparation: 15 min.
Time total: 40 min.