Spinach and Bean Casserole Recipe

Ingredients
<br>- 1 cup dry black-eyed peas
<br>- 1/4 cup olive oil
<br>- 1 onion, chopped
<br>- 3 cups fresh spinach
<br>- 1 (28 ounce) can peeled and diced tomatoes
<br>- 2 teaspoons salt
<br>- 1 teaspoon fennel seed, ground
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Cook black-eye peas in a pressure cooker for 12 minutes.
<br>step 3: Heat oil in a large saucepan over medium high heat.  Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
<br>step 4: Combine beans with spinach mixture in a 2 quart casserole dish.
<br>step 5: Bake in preheated oven for 15 minutes.
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Ingredients
- 1 cup dry black-eyed peas
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cups fresh spinach
- 1 (28 ounce) can peeled and diced tomatoes
- 2 teaspoons salt
- 1 teaspoon fennel seed, ground

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Cook black-eye peas in a pressure cooker for 12 minutes.
step 3: Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
step 4: Combine beans with spinach mixture in a 2 quart casserole dish.
step 5: Bake in preheated oven for 15 minutes.

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