Bean, Tomato, and Zucchini Casserole
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Bean, Tomato, and Zucchini Casserole -
1 cup thinly sliced onion
2 tsp. olive oil
1 tsp. brown sugar
1/2 tsp. cumin
4 cloves garlic, minced, rinsed, drained
3-1/2 cups tomatoes, chopped (1-1/2 lbs.)
1 Tablespoon white wine vinegar
1/2 tsp. crushed red pepper
4 cups spinach
4 cups water
2 cans garbanzo beans (15 oz. each)
2 Tablespoon each of mint, Italian parsley
2 tsp. chopped fresh dill
Sauté onion in oil in a Dutch oven or casserole dish about 5
minutes. (Make sure the dish is stove-top safe.) Add sugar, cumin
and garlic and cook 1 minute.
Stir in tomato, vinegar and pepper and sauté 10
minutes or until slightly thick. Stir in spinach, water and garbanzo
beans; bring to boil.
Cover and reduce heat; stir
in parsley, mint and dill.
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