Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 medium sweet red pepper, chopped1 cup frozen peas1 cup chopped sweet onion1 celery rib, thinly sliced2 garlic cloves, minced1 teaspoon dried thyme1/4 teaspoon coarsely ground pepper1-1/2 pounds medium red potatoes, cut into 1/4-inch slices1 teaspoon salt1 cup shredded cheddar cheese
Preparation
In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.
