1 medium onion, chopped
3 garlic cloves, minced or pressed
2 tablespoons vegetable oil
3 celery stalks (1 cup chopped)
2 red bell peppers
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne
Pinch of salt
14 oz can of crushed tomatoes
1 tablespoon honey
1 tablespoon Dijon mustard
2 15-15 oz cans of black beans (recipe calls for black eyed peas)
Chopped scallions
Grated cheddar cheese
In a large (wide) saucepan (that has a cover), sauté the onions and garlic in the oil on medium heat.
Chop the celery and bell peppers, and add them to the pan.
Continue to sauté for about 5 minutes, stirring occasionally.
Add the thyme, basil, oregano, salt, black pepper, and cayenne.
Cover and And cook for 5 minutes, until the onions are golden, stirring once or twice.
Add the tomatoes, honey, and mustard and simmer uncovered for 5 minutes.
Add the beans, cover, and stir occasionally until thoroughly heated (about 10 minutes for canned beans.
Serve with scallions and cheese on top.
Be sure to warn folks it's hot (temperature), those tomatoes really hold the heat!
8 oz serving: 200 calories, 10.2 g protein, 4.5 g fat, 31.7 g carbohydrate, 143 mg sodium, 0 cholesterol
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