Black Bean Potato Au Gratin Recipes
AU GRATIN POTATOES
Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!
Provided by JBOPP
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
- Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
- Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
Nutrition Facts : Calories 199 calories, Carbohydrate 20 g, Cholesterol 27 mg, Fat 10.2 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 462.5 mg, Sugar 1.7 g
BLACK BEAN POTATO AU GRATIN
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 340 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 1178mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 10g fiber), Protein 15g protein.
BLACK BEAN POTATO AU GRATIN RECIPE
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. -Erin Chilcoat, Smithtown, New York
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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 of the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.
- Yield: 6 servings.
- For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn.
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- Prepare pickled onions: Thinly slice the onions and put into a pickling jar or a small bowl. In a separate microwavable bowl or measuring cup, mix the two vinegars and microwave for two and a half minutes. Meanwhile, toss the garlic, mustard, and salt and pepper in with the onions. Pour the hot vinegar over the onion mixture and allow to sit at room temperature for a few hours. Serve or refrigerate for up to a few weeks.
- Make the sauce: In a blender, combine the habaneros, cheese, milk, onion, and garlic. Season with salt and pepper, and blend until smooth.
- Build the casserole: Remove the skin from the plantains. Slice the plantains the long way. Build the casserole almost like a lasagna, laying down sheets of plantain, then alternating with cheese sauce and black beans. Top with the rest of the cheese and bake at 350°F for an hour and a half. Depending on how ripe your plantains are, you might need more or less time. Stick a knife into the center and if it goes in smoothly, the casserole is done.
- Allow to cool 15 minutes before slicing. Top with the pickled onion and some chopped cilantro and serve.
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