Rating: 4.43 stars
47 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This is one of my favorite recipes, tasty and genuine. I hope you all enjoy it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

282 calories; protein 9.7g; carbohydrates 28.7g; fat 14.2g; sodium 1707.3mg. Full Nutrition
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Reviews (48)

Most helpful positive review

Rating: 5 stars
11/12/2004
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 peas 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. Read More
(16)

Most helpful critical review

Rating: 3 stars
02/15/2014
Not a bad dish both my husband and I liked it but not good enough to save the leftovers. Also my girls (3 & 5) did not care for it at all so it is probably not a dish I would make again. I thought the fennel seed was a little overpowering so I wish I would've gone with my initial instincts and just added some basil and oregano instead. I think that the fennel was the main turnoff for my kids as well. If I ever do make this again I will switch out the herbs and serve it as a side dish rather than a main dish. Read More
(3)
47 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/12/2004
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 peas 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. Read More
(16)
Rating: 5 stars
07/09/2003
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 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. Read More
(12)
Rating: 4 stars
10/03/2007
Loved the combination of ingredients. I used a "family size" bag of fresh spinach, added two minced cloves of garlic, basil, oregano and pinch of cayenne. I sprinkled fresh shredded parmesan of top before baking. Read More
(11)
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Rating: 5 stars
06/19/2008
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 and again. Read More
(11)
Rating: 5 stars
01/22/2003
Our family really enjoyed this recipe -- including our 6 year old daughter. I might cut the salt back just a little bit. I also didn't have the fennel seed (and am not a big fan of it) so I just used an equal amount of Herbes de Provence. It was a really hit and we'll be cooking it again! Read More
(10)
Rating: 5 stars
01/01/2012
Very tasty. Since I didn't have a pressure cooker nor time to soak and cook dried black-eyed peas I used canned organic black-eyed peas. And here's a happy accident: I mistakenly used too much salt so to counteract it I added some cooked macaroni to the finished dish. Nice addition. By the way the baking step at the end may not be crucial but your call. Read More
(7)
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Rating: 4 stars
12/10/2007
I made this when our entire extended family got together for thanksgiving. I am the only vegitarian in my family yet everyone ate it. It was the first to go! Read More
(6)
Rating: 4 stars
12/15/2007
This dish really surprised me. I've never used fennel before but went ahead and got some and tried it. I think the very subtle/mild licorice sort of flavour really made this dish. I'm not really a big licorice fan but the flavour is mild and enhances the rest of the flavours to give that little something different. I might just make this for the office potluck this week... the red & green colours go with the festive season!:) Read More
(5)
Rating: 4 stars
01/03/2011
Quite delicious and healthy. My dad loved it and raved about it. I added about 1/4 cup of Jicama which helped soak up the flavors; used a 14.5 oz can of garlic and herb tomatoes plus about 6 cherry tomatoes I had lying around and threw in a tomatillo I had left over all which added a wonderful sweetness. Read More
(5)
Rating: 3 stars
02/15/2014
Not a bad dish both my husband and I liked it but not good enough to save the leftovers. Also my girls (3 & 5) did not care for it at all so it is probably not a dish I would make again. I thought the fennel seed was a little overpowering so I wish I would've gone with my initial instincts and just added some basil and oregano instead. I think that the fennel was the main turnoff for my kids as well. If I ever do make this again I will switch out the herbs and serve it as a side dish rather than a main dish. Read More
(3)