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, Central Islip, 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 shredded cheddar cheese
Directions
- 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 the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.
Loading Popular in the Community
Loading Reviews
