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

Preheat oven to 350 degrees F (175 degrees C).

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.