Tuesday, July 27, 2010


3 cups cooked beans: white, pink, or red
1 tsp. dried thyme, divided
Salt and pepper, to taste
3 medium Russet potatoes, peeled and sliced
1 cup vegetable stock

Stir 1/2 tsp thyme into the beans and sprinkle with salt and pepper. Spread the beans in a baking dish.

Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top. Sprinkle with salt and pepper and the remaining 1/2 tsp. thyme.

Cover and bake 45 min. Uncover and continue baking another 45 min.

I usually use 1 can beans, drained and rinsed, and a little less potato. Salt is optional.

1 comment:

cilla said...

this looks so yummy,will have to try it,stop by sometime and view my blog,would love too have you,i love the photo of you and your sweet baby,so precious.Cilla

Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.