Recipe by Venia
"This is one of my favorite recipes, tasty and genuine. I hope you all enjoy it."
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dry black-eyed peas
1 (28 ounce) can
peeled and diced tomatoes
fennel seed, ground
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.
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.
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.
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.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Bean Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
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