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Black Bean Potato au Gratin

 Black Bean Potato au Gratin
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
6 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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,

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Black Bean Potato au Gratin (continued)

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