Spinach and Bean Casserole recipe

4 servings

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

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.