Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
Cajun Skillet Beans
MyCookbook Recipe Database
MyCookbook Member: SueB828
Recipe Category: Vegetarian
Recipe Preparation Level: easy
Prep. Time: 20 minutes (35 min. for frozen beans)
1 medium onion, chopped
3 garlic cloves, minced or pressed
2 tablespoons vegetable oil
3 celery stalks (about 1 cup chopped)
2 green or red bell peppers (about 1-1/2 cups chopped)
1 teaspoon chopped fresh thyme (1/2 tsp. dried)
1 tablespoon chopped fresh basil (1 tsp. dried)
1 teaspoon chopped fresh oregano (1/2 tsp. dried)
1/4 teaspoon ground black pepper (or more to taste)
pinch each of cayenne and salt
2 cups chopped fresh or canned tomatoes (14-1/2 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 and rinsed)
chopped scallions (optional)
grated cheddar cheese (optional)
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 occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover 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 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot inless than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes.
Top with scallions and/or grated cheese if you like, and serve over rice or with cheese grits (recipe follows).
Nutrition (per 8-oz serving):
200 calories; 10.2 g protein; 4.5 g fat; 31.7 g carbohydrate; 143 mg sodium; 0 mg cholestrol.
Prep. Time: 10 minutes
3 cups water
1/4 teaspoon salt (optional)
3/4 cup quick grits (not instant grits)
1 cup shredded cheddar cheese (or 3 ounces cubed)
ground black pepper (optional)
Bring the water, and salt if you are using it, to a boil in a medium saucepan. When the water boils, slowly stir in the grits. Lower the heat to medium, cover, and cook for about 5 minutes, stirring occasionally, until the grits are soft and thickened. Add the cheese and continue to stir until it melts. Add the pepper. Serve immediately.
Nutrition (per 8-oz serving):
266 calories; 12.2 g protein; 12.7 g fat; 24.9 g carbohydrate; 707 mg sodium; 40 mg cholesterol.
Both recipes from Moosewood Restaurant Cooks at Home, by the Moosewood Collective.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!