Cowgirl Hot Pot

• 1 onion, sliced
• 1 bell pepper, sliced
• 1 sweet potato, chopped (or sub 2 carrots)
• 1 tablespoon olive oil (original calls for 3 T sunflower oil)
• 4 ounces green beans, chopped
• 1 (14 ounce) can vegetarian baked beans
• 1 (7 ounce) can corn (do NOT drain)
• 1 tablespoon tomato paste
• 1 teaspoon seasoning salt
• 4 ounces smoked gouda cheese, cubed
• 16 ounces potatoes, thinly sliced (thin slices important for cooking time!)
• 1 tablespoon butter, melted (original calls for 2)
• salt and pepper, to taste

1. Preheat oven to 375.
2. Fry the onion, pepper, and sweet potato gently in oil until softened but not browned (you could probably steam them as well and omit the oil altogether!
3. ).
4. Add the green beans, baked beans, corn with liquid, tomato paste, and seasoned salt.
5. Bring to a boil and simmer 5 minutes.
6. Transfer the vegetable mixture to a shallow ovenproof dish and scatter the cubed cheese on top.
7. Cover the vegetable and cheese mixture with the sliced potatoes.
8. Brush with butter and season with salt and pepper.
9. Bake 30-40 minutes, or until potatoes are cooked and golden brown on top.

onion, bell pepper, sweet potato, olive oil, green beans, vegetarian baked beans, corn, tomato paste, salt, gouda cheese, potatoes, butter, salt

Taken from www.food.com/recipe/cowgirl-hot-pot-425523 (may not work)