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Spinach and Bean Casserole

Rated as 4.39 out of 5 Stars

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

50 m servings 282
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 282 calories; 14.2 28.7 9.7 0 1707 Full nutrition

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Reviews

Read all reviews 31
  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

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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...

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 ...

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 ...

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 ju...

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 ...

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 muc...

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!

Oh wow, this is scrumptious and hearty. I read other reviews and made minor changes: 14.5 oz can of tomatoes instead of the larger one, used half the salt, and added a clove of pressed garlic an...

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...