CB Cooks

Beans and Taters

makes 6 (1 1/2 cup) servings

Ingredients:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can small white (or Great Northern) beans, rinsed and drained
• 1 large sweet onion, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, peeled and minced
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1 (10 3/4 ounce) can cream of potato or cream of mushroom soup
• 1 pound small red potatoes, cut in half and then sliced in 1/4 inch slices (don't peel)
• optional topping: 1 1/2 cups shredded cheddar cheese

Instructions:

1. In a large bowl, combine all ingredients except the potatoes, and mix well.
2. Place half the mixture in a 4 or 5 quart slow cooker.
3. Layer potatoes on top of the mixture.
4. Top with remaining mixture.
5. Cover and cook on LOW for 8 - 10 hours.
6. Shredded cheddar cheese makes a great topping; add just before serving.

Did you like these recipes? Find more recipes in our cookbook, Simple Slow Cooking.

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Beans and Taters.htm was last edited by Randolph Bentson, on Sun Feb 29 08:13:24 PST 2004