Black Bean Potato au Gratin

Total Time Prep: 25 min. Cook: 8 hours
Yield 6 servings
Test Kitchen Approved
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

  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.

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
Recipe Creator

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