Hot Cowboy Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Grease a baking dish with the butter.
- You take as many potatoes as you need cut to cover the baking dish at the end. Depending on the shape, this can be 200 - 500 g. Boil the potatoes as jacket potatoes, peel and cut into slices.
- Cut the onion into cubes and cook in the oil with the sliced carrots and the chopped peppers until the onions are translucent and the vegetables are tenderly soft. I always add the peppers a little later because the carrots take longer and the peppers will otherwise be too soft.
- Add the beans, baked beans, corn with the liquid, then stir in the tomato paste and the barbecue sauce. Bring to the boil once and then cook on medium heat for another 5 minutes.
- Pour the vegetable mixture into the baking dish and spread the smoked cheese cut into cubes evenly on top. Cover with the potato slices so that they overlap slightly. Spread small pieces of butter on top and bake in a preheated oven at 190 ° C for 30-40 minutes.
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