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Bean Casserole With Tomatoes And Spinach

Healthycooking's picture
Ingredients
  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
Directions

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

Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Bean

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