My kids and Greg love this Cowboy Hot Pot. I have been making it since I was a vegetarian when I found it in an old vegetarian cookbook. I have since played with it and now have a recipe that I think beats any out there!

Ingredients (in order of use):

Cowboy Hot Pot (30 min. active, 1 hr. non-active)

1 Tbsp. olive oil

4 links andouille sausage (I use chicken but it is optional – leave out if making a vegetarian version)

½ onion, chopped

2 cloves garlic, chopped

4 small peppers, chopped

1 bag sweet potatoes (produce section – can use butternut squash too)

1 bag frozen vegetables (carrots, green beans, corn and peas)

1 large can Bush’s baked beans, vegetarian

1 can (or box) kidney beans, drained and rinsed

1 can (or box) cannelloni beans (or any beans you like), drained and rinsed

4 oz. Colby cheese, cut into small squares (about ½ in.)

¼ cup ketchup

2 Tbsp. spicy BBQ sauce

salt and pepper

3 small potatoes

1 tablespoon butter, melted

Let’s Cook

Preheat the oven to 350°. Heat oil in pan while you take the sausage out of the casings and break it up into small pieces. Brown the sausage as you chop and add the vegetables – onions, garlic, peppers. Stir and cook for 5 minutes. Add all other ingredients, except the potatoes.

Using a mandoline or a sharp knife, cut the potatoes thinly and layer them on top of the stew.

Sprinkle with salt and pepper and pour butter over them. Cook stew for 1 hour… go about your business and come back to an awesome smelling kitchen and a great one pot meal!