| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian, Main dish, Rice/beans | 1 | Servings |
INGREDIENTS
| 3 | tb | Sunflower oil |
| 1 | Onion, sliced | |
| 1 | Red pepper, sliced | |
| 1 | Sweet potato or 2 carrots, chopped | |
| 1/2 | c | Chopped green beans (scant) |
| 14 | oz | Can baked beans |
| 7 | oz | Can corn |
| 1 | tb | Tomato paste |
| 1 | ts | Barbecue spice seasoning |
| 4 | oz | Cheese, diced (smoked if possible) |
| 1 | lb | Potatoes, thinly sliced |
| 2 | tb | Butter, melted |
| Salt | ||
| Ground black pepper |
INSTRUCTIONS
Preheat the oven to 375F. HEat the oil in a frying pan and gently fry the onion, pepper and sweet potato or carrots until softened but not browned. Transfer to a flameproof casserole. Add the green beans, baked beens, corn 9and liquid), tomato paste and barbecue spice seasoning. Bring to a boil, then simmer ofr 5 minutes. Cover the vegetable and cheese mixture wih the sliced potato, brush with water, season with salt and pepper and bake for 30-40 minutes until golden brown on top and the potato is cooked. Posted to MM-Recipes Digest V5 #013 by dandelion@edeneast.com on Jan 12, 1998
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