Bean Casserole With Tomatoes And Spinach
|Soft margarine/Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onions||2 , sliced|
|Canned tomatoes||14 Ounce (1 Can, 398 Milliliter)|
|Canned red kidney beans||19 Ounce, drained (1 Can, 540 Milliliter)|
|Canned romano beans||19 Ounce, drained (1 Can, 540 Milliliter)|
|Dried oregano||1⁄2 Teaspoon|
|Spinach/1 bunch stems removed||10 Ounce (1 Package)|
|Ground pepper||To Taste|
In large heavy saucepan or casserole, heat margarine over medium heat; cook garlic and onions, stirring occasionally, for 3 minutes or until softened.
Add tomatoes, breaking up with back of spoon.
Add kidney and romano beans, and oregano; bring to simmer.
Add spinach; cover and simmer until spinach is wilted, about 2 minutes.
Season with pepper to taste.