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Spinach and Bean Casserole

Spinach and Bean Casserole

"This is one of my favorite recipes, tasty and genuine. I hope you all enjoy it."
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50 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1707 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 29
  1. 33 Ratings

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...

Most helpful
Most positive
Least positive

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...

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 da...

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