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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe leaves lots of room for variety with different herbs and spices. Ingredients:
1 lb black beans or kidney beans, dry |
24 oz sweet corn, whole kernel, drained |
28 oz diced tomatoes |
1 herbs to taste |
16 oz cheese, any kind |
Directions:
1. Sort, soak, drain, and rinse the beans
2. Drain the corn, shred the cheese.
3. Combine beans, corn, half the cheese, and the tomatoes in a slow cooker or dutch oven
4. Cook until beans are soft and edible
5. If using a slow cooker with non-removeable stoneware, transfer to a dutch oven, large casserole pan, or other oven-safe dish sized so there's at least an inch between the top of the food and the rim of the dish.
6. Distribute half of the cheese evenly over top of food, and bake at 375 until the cheese is bubbly.
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