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