Cajun Skillet Beans

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 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 honey
1 tablespoon Dijon mustard
1 16 oz can black-eyed peas -- rinsed & drained
cooked white or brown rice

In a large skillet, saute the onions, garlic and bell pepper in
oil on medium heat. Add chopped celery and continue to saute
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, honey, and mustard and simmer 5 more
minutes. Add the beans, cover, and stir occasionally until
thoroughly heated.
Serve over rice.