3 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 sweet potato or 2 carrots, chopped
Scant 1/2 cup chopped green beans
1 (14 ounce) can baked beans
1 (7 ounce) can corn
1 tablespoon tomato paste
1 teaspoon barbecue spice seasoning
4 ounces cheese, diced (smoked if possible)
1 pound potatoes, thinly sliced
2 tablespoons butter, melted
Ground black pepper
Heat oven to 375 degrees F.
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 beans, corn and their liquid, tomato paste and barbecue spice seasoning. Bring to a boil, then simmer for 5 minutes.
Cover the vegetable and cheese mixture with 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.
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