Greek Style Beans & Spinach Casserole
Ingredients:
- 1 KgLentil Beans, soaked in water for 1 hour
- 1Onion, finely chopped
- 4 clovesGarlic, crushed
- 125 mlOlive oil
- 800 ml (1 can)Italian Tomatoes, blended
- 5 gBrown Splenda
- 500 gSpinach, washed and dried
- 4Red Peppers, sliced in half
- 320 gItalian Cheese Mix
- 400 gFeta Cheese
- 12 gSalt
- 4 gPepper, ground
- 3 gOregano, ground
- 1 gRed Pepper Flakes, ground
Method:
- Preheat oven to 230 ℃ / 450 ℉.
- In a bowl, add Peppers, 5 g Salt, and 4 g Pepper, toss to mix. Add 45 ml Olive Oil, toss to mix. On a baking sheet add parchment paper, then place a rack on top. Add Red Peppers to rack, place in the oven, roast for 35 min.
- Cut Red Peppers into 1/2" squares.
- Change Oven temperature to 190 ℃ / 375 ℉.
- Place Beans in pot of cold water, bring to a boil. Boil for 20 min.
- In a Dutch Oven sauté Onions on medium high heat until soft about 10 min.
- Add Garlic, sauté for 1 min, until aroma develops.
- Add Tomatoes, Salt, Sugar, Oregano, Red Pepper Flakes, Red Peppers, and Pepper.
- Simmer for 15 min, until sauce thickens.
- Add in Spinach, in small batches. Simmer until Spinach wilts.
- Mix in the Italian Cheese.
- Add in Beans, mix well.
- Bake uncovered for 50 min.
- Cover with Feta Cheese, then bake for 10 min.
- Let cool for 15 min, serve.