Cowboy hot-pot
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sunflower oil |
| 1 | Onion, sliced | |
| 1 | Red pepper, sliced | |
| 1 | Sweet potato or 2 carrots, chopped | |
| ½ | cup | Chopped green beans (scant) |
| 14 | ounces | Can baked beans |
| 7 | ounces | Can corn |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Barbecue spice seasoning |
| 4 | ounces | Cheese, diced (smoked if possible) |
| 1 | pounds | Potatoes, thinly sliced |
| 2 | tablespoons | Butter, melted |
| Salt | ||
| Ground black pepper | ||
Directions
Preheat the oven to 375F. HEat the oil in a frying pan and gently fry the onion, pepper and sweet potato or carrots until softened but not browned. Transfer to a flameproof casserole.
Add the green beans, baked beens, corn 9and liquid), tomato paste and barbecue spice seasoning. Bring to a boil, then simmer ofr 5 minutes.
Cover the vegetable and cheese mixture wih the sliced potato, brush with water, season with salt and pepper and bake for 30-40 minutes until golden brown on top and the potato is cooked.