Black Bean Potato au Gratin Recipe

Black Bean Potato au Gratin Recipe photo by Taste of Home

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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

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Black Bean Potato au Gratin Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

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

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.

Nutritional Facts 1 cup equals 340 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 1,178 mg sodium, 50 g carbohydrate, 10 g fiber, 15 g protein.

Originally published as Black Bean Potato au Gratin in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p61