Recipe By: Adapted from Moosewood Restaurant Cooks at Home
Serving Size: 6

1 small onion — chopped
3 cloves garlic — minced
2 tablespoons water
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 maple syrup or other liquid sweetener
1 tablespoon Dijon mustard
1 16 oz can black-eyed peas — rinsed & drained
cooked white or brown rice

In a large non-stick skillet, sauté the onions, garlic and bell pepper on medium heat, using the 2 tbsp. water if necessary. Add chopped celery and continue to sauté 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, syrup, and mustard and simmer 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated.

Serve over rice.

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