This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 50 mins

Spinach and Bean Casserole

Read Reviews (21)

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

Ingredients Edit and Save

Watch video tips and tricks

Homemade Black Bean Veggie Burgers

Spinach Lasagna III

Chicken Florentine Casserole

Sweet Potato Black Bean Chili

Spinach Salad with Hot Bacon Dressing

Spinach and Strawberry Salad

Grandma's Green Bean Casserole

How to Make Green Bean Casserole

Campbell's Original Green Bean Casserole

Types of Cooking Oil

How to Cut Onions

Types of Salt

Original recipe makes 4 servings Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 5 mins
COOK 45 mins
READY IN 50 mins

ADVERTISE WITH US

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.

—RAZZMATAZZ

See full review »

Most Helpful Critical Review

May 14, 2007

this need more flavor, but i'm not sure what. i also ruined it by putting a non-quality cheddar cheese on top while it baked in the oven. the next day's leftovers were better, but it still needed something.

—trollmother

See full review »

25 Ratings

See other versions of this recipe!

Jun 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.

—kristen

See full review »

Jul 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.

—YEKHEFAH

See full review »

Jan 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!

—MALAWIMOM

See full review »

Oct 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.

—rennie

See full review »

Jan 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.

—LJ's Wife

See full review »

Dec 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!

—Anna

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spinach, Red Lentil, and Bean Curry

Tomato Spinach and Bean Burrito

Cheesy Spinach Casserole

Spinach Casserole

Chicken and Black Bean Casserole

Cheryl's Spinach Cheesy Pasta Casserole

Bean Casserole

Restaurant-Style Spinach Casserole

Pasta and Bean Casserole

Green Bean and Canadian Bacon Casserole

ADVERTISE WITH US

Nutrition

Calories
282 kcal
14%

Carbohydrates
28.7 g
9%

Cholesterol
0 mg
0%

Fat
14.2 g
22%

Fiber
8.8 g
35%

Protein
9.7 g
19%

Sodium
1707 mg
68%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Bean Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 282
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 1707mg 68 %
Potassium 672mg 19 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 8.8g 35 %
Protein 9.7g 19 %
** Sugars 9.6g
Vitamin A 60 %
Vitamin C 36 %
Calcium 15 %
Iron 75 %
** Thiamin 19 %
** Niacin 18 %
** Vitamin B6 10 %
** Magnesium 25 %
** Folate 128 %

* 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.