Scalloped Potatoes and Beans

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* Exported from MasterCook *

 

Scalloped Potatoes and Beans

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 15 oz can red kidney beans -- rinsed and drained

1 15 oz can black beans -- rinsed and drained

1 large onion -- chopped

2 stalks celery -- sliced 1/4 inch thick

1 cup frozen peas

1 large green bell pepper -- seeded and chopped

1 10.75 oz can condensed cheese soup -- or cream of potato, or cream of

mushroom soup

4 cloves garlic -- minced

1 teaspoon dried thyme -- crushed

1/4 teaspoon pepper

1 pound potatoes -- sliced 1/4 inch thick

1 cup shredded cheddar cheese -- (4 ounces) (optional)

 

In a large bowl combine kidney beans, black beans, onion, celery, peas, sweet

pepper, soup, garlic, thyme, and pepper.

 

Spoon half of the bean mixture into a 3 1/2- to 4-quart crockery cooker. Top

with the potatoes and remaining bean mixture.

 

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for

4 to 5 hours. If desired, top individual servings with cheddar cheese.

 

Source:

" MC Formatted by Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 536 Calories; 9g Fat (15.3% calories from

fat); 31g Protein; 85g Carbohydrate; 19g Dietary Fiber; 24mg Cholesterol; 415mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : From BHG.com

Nutr. Assoc. : 0 0 0 0 0 0 2542 0 0 0 0 0