Yield: 6 servings
Measure | Ingredient |
---|---|
15 ounces | Black-eye beans canned |
2 tablespoons | Olive oil |
1 cup | Onion chopped |
16 ounces | Tomato canned low sodium |
1½ cup | Water |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
¾ teaspoon | Oregano |
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