Reviewed: 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.

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kristen

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Reviewed: Jan. 17, 2008

I made this last night for dinner, and really enjoyed it. Met our high fiber needs along with our vegetarian son's needs. The only difference was I used canned black beans and crumbled some day old corn bread over the top. Yum.

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KimberCooks

Cooking Level: Expert

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Reviewed: Dec. 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! :)

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audrey

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Reviewed: 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!

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Anna

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Reviewed: Oct. 3, 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.

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rennie

Cooking Level: Intermediate

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Reviewed: 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.

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trollmother

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2006

A hearty, tasty meal that my family enjoyed. I used a mix of beans too. Next time I want to try adding mushrooms!

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Lizzy

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Reviewed: Oct. 20, 2005

This was OK, but much better once I reheated with some curry flavouring

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HostessaLaMary

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Reviewed: Nov. 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.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Nov. 12, 2002

This was truly an original. It is a great way to eat good-for-you foods. I modified it a bit by adding ground veal with spices at the bottom of the casserole dish and putting a few tablespoons of heavy cream in the spinach (I kept the veal, spinach and beans separate simulating a shepard's pie). It was very tasty and was a complete meal with some garlic bread on the side. Enjoy!

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MARLEYMAB

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Reviewed: Aug. 8, 2002

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!

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MALAWIMOM

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Reviewed: Dec. 22, 2001

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.

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