Honolulu Skillet Beans Recipes
HONOLULU SKILLET BEANS
This is based on a recipe in the Moosewood 'Cooks at Home' cookbook which I absolutely adore. Use a variety of beans for a colourful effect. I have used blackeyed peas which worked really well.
Provided by Missy Wombat
Categories Pineapple
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onions in a skillet or saucepan until soft and beginning to brown.
- In the meantime, drain the beans in a colander and rinse them under running water.
- In a small bowl, mix the molasses, vinegar and Tabasco, mustard, tomato paste, sesame oil, cumin, orange peel and pineapple.
- When theonions are soft, add the beans and the sauce.
- Stir gently to distribute the sauce.
- Bring to a gentle simmer at a low heat.
- Remove the beans from the heat and serve immediately.
CAJUN SKILLET BEANS
I've made this with both black-eyed peas and butter beans and like them both equally. Spicy and loaded with fiber and nutrition.
Provided by ratherbeswimmin
Categories Beans
Time 40m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
- Add the celery and bell pepper; cook 5 minutes, stirring frequently.
- Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
- Cover and cook 5 minutes or until onions are golden, stirring every now and then.
- Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
- Add the beans; cover and let cook until heated through, stirring occasionally.
- When plated, sprinkle with chopped green onion.
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