2 Tablespoons vegetable oil
1 medium onion, diced
2 green or red peppers, diced
3 stalks celery, sliced
2 Tablespoons Pueblo Bean Dip Mix
1 Tablespoon Cajun Seasoning, to taste
1 28 ounce can diced tomatoes
1 Tablespoon honey or molasses
1 Tablespoon Herb Mustard, Sea Salt and pepper, to taste
2 19 ounce cans of white kidney or lima beans, drained and rinsed
green onions, sliced to taste
Cheddar Cheese, grated to taste.
In a heavy saucepan, heat vegetable oil over medium high heat.
Add diced onions, peppers, celery, Pueblo Bean Dip Mix, and Cajun Seasoning.
Saute for five minutes or until onions are slightly golden.
Add tomatoes, honey or molasses and Herb Mustard, and continue to simmer for 5 minutes.
Season to taste with Sea Salt and pepper.
Stir in beans.
Heat through and bring to boil.
Sprinkle with sliced green onions and Cheddar Cheese.