Slow Cooked Bean, Potato & Cheese Stew

Slow cooked bean, potato and cheese stew


Cheese on top of a stew? Weird. But this is a Mexican-inspired stew and Mexicans put cheese on top of everything, don’t they? Mexican restaurants do anyway which, apart from the silly moustaches which I believe are compulsory to grow, would be a good reason to move to Mexico.

If, however, you have no immediate plans to move to Mexico, you could make this stew instead.

Slow Cooked Bean, Potato & Cheese Stew (serves 4)
(taken from The Skinny Slow Cooker Vegetarian Recipe Book)

1 400g tin sweetcorn
1 400g tin mixed beans
1 red pepper, chopped
1 large onion, chopped
500ml passata
1 tsp each cumin and coriander
75g grated cheddar cheese
150g potatoes, diced
1/2 tsp cayenne pepper
Juice of one lemon
salt and pepper to taste

Add all the ingredients to the slow cooker except the cheese. Combine well, then sprinkle the cheese on top. Season, cover and cook on low for 5-6 hours or on high for 3-4 hours.

Serve with flat bread/pitta bread and sour cream.

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  1. I made this yesterday – I knew it was likely to be more than 6 hours before I could have my tea
    (was 13 hours in the end) so left the cheese out and sprinkled feta over the finished result.
    Another winner – lovely at 6 hours (according to my son) and still super after a very long day for me.
    Good not to have to bother with cooking onions etc before putting ingredients in the slow cooker – just chuck everything in, stir and switch on.
    More slow cooker recipes please!

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