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Spinach and Beans Au Gratin

Here are some of the latest bean recipes that I have tried!  I cooked up the
beans for all of these recipes, even though they called for canned.  Freshly
cooked beans seem so much better than those canned and covered with that
gooey stuff!

1 Tlbs. favorite sauteing liquid
1 medium onion, chopped
3 cloves garlic, finely chopped
1 14 oz. can small white beans, rinsed and drained
1 14 oz. can vegetable broth or your own        
1 16 oz. can tomatoes, chopped
1/2 tsp. dried basil    
1/2 tsp. dried oregano
1/2 tsp. dried rosemary, crumbled
1/8 tsp. ground red pepper
1 10 oz. package fresh spinach
1/2 cup fatfree shredded mozzarella cheese

1.  In a 10-inch oven-proof skillet, heat sauteing liquid.  Add onion and
saute 5 minutes or until onion softens and becomes translucent, adding more
liquid if needed.  Add garlic and saute 1 minute.  Add beans, broth,
tomatoes with their juice, herbs and red pepper. Cook stirring occasionally,
15 minutes.
2.  Add spinach, 1 cup at a time, to mixture.  Cook 3 to 5 minutes or until
spinach wilts.
3.  Heat broiler.  Cover top of spinach and bean mixture with cheese.  Broil
4 inches from heat source until cheese melts and begins to brown.  
Source: Country Living Magazine May 1995