Cajun Skillet Black-eyed Peas

Description

Contributed by Catsrecipes Y-Group

Ingredients

• 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 ½ tsp dried) -- chopped
• 1 teaspoon fresh oregano (or ½ tsp dried) -- chopped
• 1 tablespoon fresh basil (or 1 tsp dried) -- chopped
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon Cajun seasoning (or more to taste)
• red pepper to taste
• 1 x 14½ oz can diced tomatoes
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 x 16 oz can black-eyed peas — rinsed and drained
• cooked white or brown rice

Procedures

1. In a large skillet, saute the onions, garlic and bell pepper in oil on medium heat.
2. Add chopped celery and continue to saute for 5 minutes, stirring occasionally.
3. Add thyme, basil, oregano, black pepper, Cajun seasoning, and red pepper to taste.
4. Cover and cook for 5 minutes or until onions are golden, stirring occasionally.
5. Add tomatoes, honey, and mustard and simmer 5 more minutes.
6. Add the peas, cover, and stir occasionally until thoroughly heated.
7. Serve over rice.