Cheesy Butterbeans

This image courtesy of Colin Ericcson

Serve these tasty beans with grilled or roasted meat or add a salad and enjoy them as a light main course.

NotesWorks in slow cookers from 3½ to 6 quarts

Makes8 servings

Cooking Methodslow cooking



Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Equipmentcrock pot


Taste and Texturecheesy, herby, savory

Type of Dishvegetable


  • 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


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

  2. 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.

  3. Make Ahead

  4. This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight. The next morning, continue with the recipe.


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