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Cajun Skillet Beans
from: Karen C. Greenlee

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Buy direct from: (USA) (UK)

Recipe adapted from Moosewood Restaurant Cooks at Home
Serving Size: 6 Preparation Time :0:20

  • 1 small onion -- chopped
  • 3 cloves garlic -- minced
  • 2 tablespoons vegetable oil
  • 2 stalks celery -- chopped
  • 1 green bell pepper -- chopped
  • 1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped
  • 1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped
  • 1 tablespoon fresh basil (or 1 tsp. dried) -- chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Cajun seasoning (or more to taste)
  • red pepper to taste
  • 1 14.5 oz can diced tomatoes
  • 1 tablespoon honey-type liquid sweeter (eg maple syrup)
  • 1 tablespoon Dijon mustard
  • 1 16 oz can black-eyed peas -- rinsed & drained
  • cooked white or brown rice
In a large skillet, saute the onions, garlic and bell pepper in oil on medium heat.
Add chopped celery and continue to saute for 5 minutes, stirring occasionally.

Add thyme, basil, oregano, black pepper, Cajun seasoning, and red pepper to taste.
Cover and cook for 5 minutes or until onions are golden, stirring occasionally.

Add tomatoes, honey, and mustard and simmer 5 more minutes.

Add the beans, cover, and stir occasionally until thoroughly heated.

Serve over rice.