Black Eye Beans Casserole

Serves 4

Irene

Black Eye Beans Casserole

Eat black eye beans in the new year for luck and money.

Ingredients
11/4 cup black eye beans, dry, soak while cutting vegetables
1 tablespoon olive oil
1 eggplant, chopped
1 fennel, chopped
1 carrot, chopped, optional
1 hot pepper, chopped
1 clove garlic, minced, optional
2-3 bay leaves
Pepper to taste
Water
1 large can tomatoes, drained or 2 large tomatoes, chopped
1/2 cup feta or grated cheddar cheese

Instructions
Soak beans in water while cutting vegetables. Prepared vegetables and other ingredients.
In casserole pan, heat olive oil, add eggplant, fennel, carrot and hot pepper. Cook until slightly soft.
Rinse beans. Add beans, garlic, bay leaves and enough water to cover ingredients plus 1/2 inch.
Cover casserole and cook until boiling, reduce heat and simmer 15 minutes or until beans are soft.
Turn off heat and let sit for 5 minutes without opening lid.
Add tomatoes and cook a few more minutes.
Serve hot with cheese.

Notes:
Can use pressure cooker.
Never add salt while cooking beans, it makes them hard.
Reheats well.