LEGUMES -- CONTEST. From the cookbook: "Moosewood Restaurant Cooks at Home" by The Moosewood Collective. c. 1994. The Moosewood Restaurant is in Ithaca, NY, and I started going there when Mollie Katzen first opened this restaurant in the 1970s. I have 4 of her cookbooks -- love them all. One night a week is a meatless night in our household and I usually cook legumes. This is a flavorful and filling meal. My husband won't eat carbs, so instead of serving it over rice, I serve it over boiled and mashed cauliflower (looks like mashed potatoes). I serve with a salad and sometimes a dark green vegetable like sauteed kale. —BarbaraDale
medium onion, chopped
garlic cloves, minced or pressed
celery stalks (about 1 cup chopped)
green or red bell peppers (about 1 1/2 cup chopped)
chopped fresh thyme (1/2 tsp dried)
chopped fresh basil (1 tsp dried)
chopped fresh oregano (1/2 tsp dried)
ground black pepper (or more to taste)
each cayenne and salt
chopped fresh or canned tomatoes (14 1/2-oz can)
honey or molasses
cooked black-eyed peas or butter beans (two 10-oz frozen pkgs or two 16-oz cans, drained)
chopped scallions (optional)
grated cheddar cheese (optional)
grated cheddar cheese
In This Recipe
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 cheese if you like, and serve.