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