Spinach and Bean Casserole

This recipe caught my eye as I have never cooked with fennel.  Not only was it super fast, but most of us liked it!  Next time, I'll add in mushrooms or another vegetable in addition to the onion.

Since I could not find black eyed peas in the dry goods area, I purchased canned ones.  It was exciting to see BPA free canned goods from Eden.  They are a bit pricey but it is good to know I can get safe canned goods when in a hurry.  (For more on BPA read here.)

This is great as a side dish or main dish served over brown rice.  Makes approximately 6 servings, 1 cup each.  It reheats well.  While the spinach makes it a great dish for those trying to increase their vitamin A, it is also gluten-free.

Ingredients:
2 cans or 3 cups black eyed peas, cooked
2 tablespoons extra virgin olive oil
1 onion, chopped
2-3 cups spinach, chopped
1 28-ounce can diced tomatoes
2 teaspoons salt
1 teaspoon fennel seed, ground

Directions:
Preheat oven to 350 degrees F.  Sauté onion, spinach, and other chosen vegetables with olive oil for 3-5 minutes in large saucepan.  Add tomatoes, salt, and fennel, stir and heat for 5 minutes.  Combine beans with spinach mixture in a 2 quart casserole dish.  Bake in preheated oven for 20 minutes.

Nutrition Information:
1 serving (1 cup):  209 calories, 29g carbs, 6g fat, 10g protein, 8g fiber, 14mg iron

Ratings:
3/5 liked it
2/5 tolerated it

Food Allergy/Intolerance Notes:
As mentioned in a previous entry, I don't use the bulk bins at grocery stores.  When items are open it increases the chances of other foods coming into contact with the desired item.