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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram. The original title is cowboy hot pot, but I am making a few changes to lighten it up so I can't help but see it as a cowGIRL's healthy choice LOL.I made this with smoked cheddar instead of gouda, and ketchup instead of tomato paste as I was out. For a one-dish meal (and for true cowgirl style) make this in a large cast iron skillet (that's eye-urn for all you city slickers ;) ) Ingredients:
1 onion, sliced |
1 bell pepper, sliced |
1 sweet potato, chopped (or sub 2 carrots) |
1 tablespoon olive oil (original calls for 3 t sunflower oil) |
4 ounces green beans, chopped |
1 (14 ounce) can vegetarian baked beans |
1 (7 ounce) can corn (do not drain) |
1 tablespoon tomato paste |
1 teaspoon seasoning salt |
4 ounces smoked gouda cheese, cubed |
16 ounces potatoes, thinly sliced (thin slices important for cooking time!) |
1 tablespoon butter, melted (original calls for 2) |
salt and pepper, to taste |
Directions:
1. Preheat oven to 375.
2. Fry the onion, pepper, and sweet potato gently in oil until softened but not browned (you could probably steam them as well and omit the oil altogether!).
3. Add the green beans, baked beans, corn with liquid, tomato paste, and seasoned salt. Bring to a boil and simmer 5 minutes.
4. Transfer the vegetable mixture to a shallow ovenproof dish and scatter the cubed cheese on top.
5. Cover the vegetable and cheese mixture with the sliced potatoes. Brush with butter and season with salt and pepper.
6. Bake 30-40 minutes, or until potatoes are cooked and golden brown on top.
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