Cajun Skillet Bean Casserole
1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped
2 green bell peppers
1/2 tsp thyme
1/4 tsp black pepper
1 pinch sea salt
1/2 tsp oregano
1 tsp basil
1 can whole, peeled tomatoes, chopped including juice
1 Tbsp sugar
1 Tbsp dijon mustard (Must use DIJON mustard)
1 1/2 to 2 cups cooked black-eyed peas
1 large head garlic, horizontally split in half
4 med potatoes
soy milk
salt to taste
pepper to taste
Preheat oven 350°. I always drizzle garlic with a tiny bit of oil to keep it from burning. Cover tightly with foil and bake 30-40 min. Let cool until easy to handle (can be done a day before). Squeeze out garlic. This is your flavor and butter substitute.
Cover potatoes with water (peeled and chopped--however many potatoes you'd like) and bring to a boil. Cook 20-30 mins until fork tender. Drain, reserving water. Mash potatoes with soy milk and garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste. Instead of this you could use your own mashed potato recipe including instant potatoes if you'd like.
Sautee onions and garlic until soft, then do the same with the celery and bell peppers. Add the spices and cook until the onions are golden. Add all other ingredients except the peas and simmer for 5 minutes, covered. Add the peas and cook until the peas are heated.
Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed potatoes on top. Bake at 400° for 15 minutes.
This is my favorite meal. You can make the beans and potatoes separately if you like. I just happened to make these two together one day. When the juices mingled I was in heaven, so I decided to make a casserole out of it.
Submitted by Julia
Vegan and Vegetarian Dishes
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