Black Bean Potato au Gratin
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 6 servings.
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
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2 cans (15 ounces each) black beans, rinsed and drained
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 medium sweet red pepper, chopped
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1 cup frozen peas
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1 cup chopped sweet onion
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1 celery rib, thinly sliced
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2 garlic cloves, minced
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1 teaspoon dried thyme
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1/4 teaspoon coarsely ground pepper
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1-1/2 pounds medium red potatoes, cut into 1/4-inch slices
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1 teaspoon salt
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1 cup shredded cheddar cheese
Directions
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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 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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