BEAN TOMATO and SPINACH CASSEROLE

Its Tomato week here at BCdc! 

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

I love baby spinach, and love finding ways to incorporate it into my meals.  This is one of my FAVORITE.

• 1 cup onion (thinly sliced)
• 2 tsp. olive oil
  1 tsp. brown sugar (heaping)
• 1/2 tsp. cumin
• 4 cloves garlic, minced, rinsed, drained
• 3 1/2 cups tomatoes, chopped
• 1 Tablespoon white wine vinegar
• 1/2 tsp. crushed red pepper
• 4 cups baby spinach
• 4 cups water
• 2 cans garbanzo beans (15 oz. each)
• 2 Tablespoon parsley
• 2 tsp. fresh dill (chopped)

In a large pot, heat the oil and then saute the onion and garlic until the onion start to run clear.  Add the brown sugar and cumin, mix well, and let heat through (about 2 minutes).  Stir in tomato, vinegar, salt, and pepper.  Cook about 10 minutes, or until mixture starts to thicken.  Stir in spinach, water, and beans.  Bring to high boil, reduce heat and add parsley, and dill.  Cover and let simmer about 10 minutes or until it thickens.