Cheesy Crock-Pot Potatoes and Beans

Cheesy Crock-Pot Potatoes and Beans is easy, you can leave it to cook by itself, plus it's filling and delicious.

Crock-Pots or slow cookers have become really popular again, let's face it they are quite a marvellous invention. They offer a very cheap way of cooking and dinner can be ready to eat as soon as you get home from work, no mess no fuss.

Whenever you think of a meal cooked in a slow cooker you tend to think it's all stews and casseroles.

But you can actually cook certain foods wrapped in foil which of course means even less washing up as the crock-pot is as clean at the end as it was before any cooking began!

Perfect for bonfire night or great for students these cheesy beany potatoes may not look amazing but let me tell you if you this was good.

Prepared in just five minutes then left to cook all day long while you're working or maybe you just have something else to do other than stand over a cooker.

Baked beans are really good for you too, high in fibre and virtually fat-free which is probably just as well since these potatoes are loaded with cheese!

Once the beans and cheese are in the foil, pull the foil over to loosely cover the food. Pop the lid on and switch on the Crock-Pot.

Cook for 8 hours on LOW add the rest of the cheese towards the end of cooking - say 10-15 minutes before just giving it enough time to melt and then serve.

Did you know?
Baked beans originates in Native American cuisine, and the dish is made from beans indigenous to the Americas.

Baked beans are usually made with white beans (haricot or cannellini) in a tomato sauce along with spices and seasoning such as paprika, onion powder, salt and sugar.

You can make baked beans yourself as Tom Kerridge with his recipe for Proper Baked Beans on Soda Bread Toast, which by the way is excellent and a great way to make enough baked beans to feed a crowd.

Yield: 4Author: Jan Bennett

Cheesy Beany Crock-Pot Potatoes

Crock-Pots or slow cookers have become really popular again; they offer a very cheap way of cooking and dinner can be ready to eat as soon as you get home from work.

ingredients:

1kg new potatoes (I used Charlotte) cut into bite-sized pieces

sea salt and black pepper

1 x 400g can Baked Beans

200g of Extra Matured Cheddar - grated

200g Red Leicester - grated

a sprinkling of Cayenne or Chilli powder

instructions

Lay two big sheets of good quality kitchen foil to form a cross.  Line the crock-pot with the foil - it needs to be big enough to be able to pull the sides up and to cover the potatoes.

Throw in the potatoes and season with sea salt and black pepper.  Now pour over the baked beans and stir very carefully taking care not to tear the foil. 

Add half of the cheese (saving the rest till later) and sprinkle a little cayenne or chilli powder.  

Pull the foil over to loosely cover the food.  Pop the lid on and switch on the Crock-Pot.  Cook for 8 hours on LOW add the rest of the cheese towards the end of cooking - say 10-15 minutes before just giving it enough time to melt and then serve.

Created using The Recipes Generator