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Bean Casserole With Tomatoes And Spinach

Healthycooking's picture
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2686 Calories from Fat 204

% Daily Value*

Total Fat 23 g36%

Saturated Fat 4.4 g22.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2289.5 mg95.4%

Total Carbohydrates 481 g160.3%

Dietary Fiber 182 g728.1%

Sugars 23 g

Protein 171 g341.6%

Vitamin A 590.9% Vitamin C 242.3%

Calcium 135% Iron 270.4%

*Based on a 2000 Calorie diet

Bean Casserole With Tomatoes And Spinach Recipe