Spinach and Bean Casserole

Ingredients

• 1 cup black-eyed peas dry
• 28 ounce canned tomatoes diced peeled canned
• 1 teaspoon fennel seed 
• 0.3 cup olive oil 
• 1  onion chopped
• 2 teaspoons salt 
• 3 cups pkt spinach fresh

Equipment

• sauce pan
• oven
• casserole dish
• pressure cooker

Directions

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.
4. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
5. Combine beans with spinach mixture in a 2 quart casserole dish.
6. Bake in preheated oven for 15 minutes.