Yield: 6 servings
|15 ounces||Black-eye beans canned|
|2 tablespoons||Olive oil|
|1 cup||Onion chopped|
|16 ounces||Tomato canned low sodium|
|½ teaspoon||Thyme, ground|
|½ teaspoon||Rosemary dried|
|¾ cup||Cheddar Chs low fat|
Heat large skillet with the olive oil. Add onions and cook until tender. Add tomatoes with their liquid, breaking them up with a spoon. Add water, seasonings, beans (undrained) and simmer until hot.
Stir in cheese, pour into a three quart casserole and bake uncovered 30 to 45 minutes at 375 degrees.
Can be served as a side vegetable or over potatoes, rice or noodles as a complete meal.
Source: Country Magazine
Submitted By HENRY REINTGES On 10-06-95