Hot Cowboy Pot

Summary

Ingredients

• 1 medium onion (s)
• 1 large red pepper (s)
• 2 carrot (s)
• 3 tablespoon oil (sunflower)
• 150 g canned reen beans
• 1 can beans (baked beans)
• 200 g corn, canned
• 1 tablespoon tomato paste
• 0.5 ½ bottle sauce (barbecue), or gypsy sauce
• 150 g cheese, smoked, in one piece
• 500 g potato (s)
• 2 tablespoon butter
• salt and pepper

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Instructions

1. Grease a baking dish with the butter.
2. Boil the potatoes unpeeled (as jacket potatoes) for 15-20 minutes until tender. Peel and slice them — you'll need roughly 200-500g of slices to cover your baking dish, depending on its shape.
3. Cut the onion into cubes and slice the carrots. Heat the oil in a large pan over medium-high heat. Add the onion and carrots. Cook for 5 minutes until the carrots begin to soften. Chop the pepper and add it to the pan. Cook for another 5 minutes until the onion is translucent and all vegetables are tender.
4. Add the green beans, baked beans, corn with the liquid, tomato paste, and barbecue sauce to the pan. Stir well. Bring to a boil, then simmer on medium heat for 5 minutes.
5. Pour the vegetable mixture into the prepared baking dish. Spread the smoked cheese (cut into cubes) evenly over the top. Arrange the potato slices on top, overlapping slightly. Dot small pieces of butter over the potatoes. Bake in a preheated oven at 190 °C (375 °F) for 30-40 minutes until the potatoes are golden and tender.