Spinach and Bean Casserole Recipe

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Brief

Prep 5 mins

Cook: 45 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Spinach and Bean Casserole Recipe

Ingredients

1 cup dry black-eyed peas

¼ 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

Main Dish

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.

Nutritional Information

Spinach and Bean Casserole Recipe

Servings Per Recipe:4

Calories: 282.1

% Daily Value *

Protein: 9.7g 19%

Carbohydrates: 28.7g 9%

Dietary Fiber: 8.8g 35%

Sugars: 9.6g

Fat: 14.2g 22%

Saturated Fat: 2g 10%

Vitamin A Iu: 2996IU 60%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.2mg 10%

Vitamin C: 21.8mg 36%

Folate: 229.9mcg 58%

Calcium: 121.2mg 12%

Iron: 7.5mg 42%

Magnesium: 70.5mg 25%

Potassium: 672.5mg 19%

Sodium: 1707.3mg 68%

Thiamin: 0.2mg 19%

Calories From Fat: 127.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.