Scalloped Potatoes and Beans

This slow cooker recipe is simple to throw together, smells warm and delicious all day, and is hearty as a main or side dish- also great leftovers as leftovers! Serve with shredded cheese. on top.

Ingredients:

1 15oz can chili beans (or kidney beans)

1 15oz can black beans

1 Onion chopped (Lg)

2 Celery Stalks

2 Carrots (Sm)

1 Cup frozen peas

1 Cup sweet pepper, green or red, chopped

1 Can Condensed cream of mushroom soup

4 Cloves garlic, minced

1 Tsp dried thyme, crushed

¼ Tsp black pepper

3 Medium potatoes, cut into ¼ inch slices

   Shredded cheese (optional to spread over top)

Directions:

1. In a large bowl combine beans, onion, celery, carrots, peas, pepper, condensed soup, garlic, thyme and black pepper. Spoon half of the mixture into slow cooker. Top with potatoes, and then remaining bean mixture. 

2. Cover and cook on low for 7-8 hours. Top with shredded cheese.