Cajun skillet beans from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (page 167) by Moosewood Collective

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Accompaniments: Corn scones; Spicy kale; Cheese grits; Saffron orzo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red bell peppers for green bell peppers, honey for molasses, and cooked butter beans for cooked black-eyed peas.

  • Hiker010 on January 06, 2026

    OK / good / fine -- kind of like less soupy chili. Not quite as good as the Texas Two Bean Soup, not as good as the Drunken Beans. If make again -- cook canned beans less (got a bit soft). Served w/ carrot cornbread.

  • innerharbors on May 20, 2025

    This is a nice bean-based alternative to chili, I enjoyed the flavors. Perfect for meatless Monday but I think next time I'll serve alongside blackened catfish.

  • mjes on September 09, 2021

    I laughed at myself for immediately thinking blackeyed-peas go with the molasses, butter beans go with honey. If only melding flavors together was that simple. This recipes before the vegetables cook down has nearly equal vegetables to bean which results in a very colorful dish that tastes as good as it looks.

  • sturlington on December 28, 2014

    p167. Serve with Corn Scones or Cheese Grits or over rice, with spicy kale and Coffee Ricotta Mousse. Added bacon; sausage might be nice as well. Cut recipe in half to serve 3 but used a full can of tomatoes.

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