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