Spinach And Bean Casserole Recipe

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

1 1/2 teaspoons salt (original recipe called for 2 teaspoons)

1 teaspoon herbes de provence (original recipe called for same amount of fennel instead)

1 Preheat oven to

350 F (175 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 herbs for 4 Combine beans with spinach mixture in a

2 quart casserole dish.

5 Bake in preheated oven for 15 minutes.