Wednesday, April 29, 2009

Cowboy Hot Pot

I can't believe this is my 200th post! I am so excited to still have people regularly read the blog and leave me comments. I still enjoy doing this blog so much.

I am going to post a delicious meal that can easily be made vegetarian that I must admit was one of my favorite things I have made in a very long time.

1 onion, sliced
1 red bell pepper, sliced
2 carrots, chopped
3 tablespoons canola oil or olive oil
4 ounces green beans, chopped
1 can (14 oz) baked beans
1 can (7 ounces) corn, undrained
1 tablespoon tomato paste
1 teaspoon seasoned salt
4 ounces smoked cheese, cubed
1 pound potatoes, thinly sliced
2 tablespoons butter, melted
salt and pepper

1. Saute the onion, red pepper, and carrots gently in the oil until softened, not browned.

2. Add the green beans, baked beans, corn with liquid, tomato paste and seasoned salt. Bring to a boil, then simmer for five minutes.

3. Transfer the vegetables to a shallow ovenproof casserole dish, and scatter the cubed cheese on top.

4. Cover the vegetable and cheese mixture with the sliced potatoes, brush with melted butter, season with salt and pepper and bake at 375 for 30-40 minutes, until potatoes are cooked and golden brown on top.

Preheat your oven to 375 degrees and lets get started.

You need some baked beans (get vegetarian if you want this to be meat free), smoked cheese or whatever cheese you like, corn, onion, pepper, potatoes, seasoned salt, tomato paste and some butter. You also need salt and pepper. The recipe also calls for carrot and green beans but I just didn't have any!

First thing you want to do is chop your veggies and then saute the peppers, onion, and carrot until they are softened.

While those saute, cube up the cheese. I used Monterey Jack.

Slice your potatoes.

After the veggies have softened add in the beans, corn, tomato paste and some seasoned salt.

Bring it to boil then drop the heat and let it simmer for five minutes.

After it has simmered, pour it into an oven safe casserole dish. I am using my Pyrex butterfly gold dish.

Add the cubed cheese on the top.

Melt some butter and grab a brush.

Layer the potatoes on the top of the casserole and brush it with the butter. Season with salt and pepper and pop it in the oven for 35-40 minutes.

My potatoes were not layered well enough, they were too far apart, and sort of sunk into the rest of the dish, but I wasn't too worried. It smelled so good I knew it was going to be delicious.

As you can see it was gooey and just bursting with different tastes and textures. I absolutely loved the flavors in this and it is very versatile. You can really add or remove any vegetables you would like to this. I will be making this again very soon.


  1. Khongrats!

    It would be a great breakfast now!

    I really must get off my fluffy tail and make some of the wonderful things you've shared!

    Happy Friday!

    Khyra's Mom

  2. That sounds good. I think my little family would like that.

  3. Ooooooooooooo! This may be a little too starchy for me, but The Hubby is gonna love it! And I can still have a *little*!

  4. WOW!!! This looks SO good! We may have to make it this weekend! Did you see on FB that I made your Orzo with Green Beans? YUMM!

  5. That looks most yumm. Congrats on your 200th post! I think I might make this tomorrow.

  6. beans and corn - YUK! at least your pyrex was amazingly cute... I guess you could serve anything in it and it would be alright by me! ;-)

  7. P.S. Making this tonight with Southwestern Chicken. Going to go for black beans rather than baked beans.

  8. oooh that looks really good! i'll have to try that for sure!