Meals Matter

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Contributed By: kehaulani
The Moosewood Restaurant Cooks at Home Cookbook

Ingredients

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 teaspoon dried)

1/4 teaspoon Ground black pepper

Pinch each of cayenne and salt

2 cups Chopped fresh or canned tomatoes (14 1/2 oz can)

1 tablespoon Honey or molasses

1 tablespoon Dijon mustard

4 cups Cooked black-eyed peas or butter beans (two 10-ounce frozen pkgs or two 16-ounce cans, drained)

Chopped scallions (optional)

Grated cheddar cheese (optional)

Preparation

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 in less than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes. Top with scallions or grated chees if you like, and serve.

Cook's Notes

Nurtrional info based on 8-oz serving.

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