| 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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