Serves 6 to 8. Recipe is by Julie Kay.
1 (16-oz.) pkg. frozen lima beans
3 ears fresh corn, kernels sliced off the cob
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
1 (15-oz.) can tomato sauce
1 (6-oz.) can tomato paste
½ cup water
1 tsp. black pepper
3/4 cup fiesta blend cheese
1. Put semithawed lima beans, corn, celery, onion and bell peppers into slow-cooker.
2. Pour in tomato sauce, paste and water over all. Add black pepper.
3. Cook on low 3 to 4 hours. Stir in cheese and serve.