Spinach and Bean Casserole21 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“This is one of my favorite recipes, tasty and genuine. I hope you all enjoy it.” - by Venia
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Cook black-eye peas in a pressure cooker for 12 minutes.
- Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
- Combine beans with spinach mixture in a 2 quart casserole dish.
- Bake in preheated oven for 15 minutes.
Amount Per Serving (4 total)
- 282 cal
- 14.2 g
- 28.7 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"This was so good I almost ate half of it before dinner was even served. Don't be fooled by its simplicity, and don't leave out the fennel seed, as it really complements the flavour of the black-eyed ..." See morepeas and the spinach. I only had whole fennel seeds so I used those. The only change I would make is to cook the whole dish over the stove as I don't see the point of transferring it to another dish just to finish it in the oven."
"I cooked my beans in a crock pot for a few hours, ground the fennel seed in my Bullet... the fennel gave this meal just the right flavor. I loved this healthy meal and will definitely make it again ..." See moreand again."
"This is very good, but I used a 14.5 oz can of tomatoes instead and added a teaspoon of Italian seasoning to give it more flavor. I brought it to Thanksgiving dinner and my uncle kept going on and on..." See more about how much he loved it; he ate more of this than anything else, even the turkey! It travels really well and looks very pretty and colorful. The red and green might be fun at a Christmas dinner! BTW, I used frozen spinach, thawed and drained, and it was still very good."
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