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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, Central Islip, New York
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 340 calories, 9g fat (5g saturated fat), 22mg cholesterol, 1178mg sodium, 50g carbohydrate (6g sugars, 10g fiber), 15g protein.

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