Black Bean Potato Au Gratin

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 medium sweet red pepper, chopped
• 1 cup frozen peas
• 1 cup chopped sweet onion
• 1 celery rib, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon coarsely ground pepper
• 1-1/2 pounds medium red potatoes, cut into 1/4-inch slices
• 1 teaspoon salt
• 1 cup shredded cheddar cheese

1. In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half of the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.

black beans, condensed cream, sweet red pepper, frozen peas, sweet onion, celery, garlic, thyme, ground pepper, red potatoes, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/black-bean-potato-au-gratin/ (may not work)