Slow-Cooker Scalloped Potatoes and Beans
Submitted by Sue Lowes on Feb 11, 2010

Low fat potato dish

Servings:
8

Complexity:   
Very Easy

Total Time:
5 hours

Ingredients:
1 (15 oz) can red kidney beans, rinsed
1 (15 oz) can black beans, rinsed
1 large onion, chopped
2 ribs celery, thinly sliced
1 cup frozen green peas
1 large green bell pepper, chopped
1 (10&3/4 oz) can 98-percent fat-free reduced sodium cream of mushroom soup
4 cloves garlic, minced
1/4 teaspoon black pepper
3 medium potatoes (about 1 pound), cut into 1/4 inch slices
1/2 cup 50-percent light cheddar cheese, shredded (optional)

Directions:
In a large bowl, combine beans, celery, peas, bell pepper, soup, garlic, thyme and black pepper. Spoon half the mixture into a 4-quart or larger slow cooker. Top with the potatoes and then the remaining bean mixture. Cover and cook on low 8 to 9 hours or on high 4 to 5 hours.

Cook's Notes:
If desired, top individual servings with cheese.