Black Bean Potato au Gratin |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a Southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn.—Erin Chilcoat, Smithtown, New York Ingredients:
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 medium sweet red pepper, chopped |
1 cup frozen peas |
1 cup chopped sweet onion |
1 celery rib, thinly sliced |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1/4 teaspoon coarsely ground pepper |
1-1/2 pounds medium red potatoes, cut into 1/4-inch slices |
1 teaspoon salt |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half of the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender. Yield: 6 servings.
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