Cheesy Butterbeans

Recipe by: Judith Finlayson | from Canadian Diabetes Slow Cooker Recipes

Cookstr

Course: Side Dish

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Colin Erricson

Serve these tasty beans with grilled or roasted meat or add a salad and enjoy them as a light main course.

Yield: Makes 8 servings

INGREDIENTS

4 cups (1 l) frozen lima beans, thawed and drained
1 can (28 oz/796 ml) diced tomatoes, drained, ½ cup (125 ml) of the juice set aside
½ (125 ml) cup chopped green onions
1 tsp (5 ml) salt
Freshly ground black pepper
1 green bell pepper, chopped
1 cup (250 ml) shredded light old Cheddar cheese

Directions

1. In slow cooker stoneware, combine beans, tomatoes, ½ cup (125 ml) tomato juice, green onions, salt and black pepper to taste.

2. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Stir in green pepper and cheese. Cover and cook on High for 20 minutes, until pepper is tender and cheese is melted.

Make Ahead

This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight. The next morning, continue with the recipe.