1 1/2 pounds potatoes
1 (16 ounce) can sliced black beans, rinsed and drained
1/4 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper, or to taste
1 tablespoon chili powder
1 medium head cabbage, quartered
1 stalk celery, diced
1 teaspoon dried rosemary
1 large onion, diced
1/2 teaspoon dried sage
1 pound bacon, cut into 1 inch cubes
1 cup shredded Swiss cheese
1/2 cup cooked ham, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, combine the potatoes, black beans, paprika, garlic powder, salt, pepper, chili powder, cabbage, celery and rosemary. Stir vigorously until all vegetables are coated.
Gradually stir in the bacon bits. Remove from heat and pour over vegetables. Sprinkle with the Swiss cheese and ham. Cover and chill in refrigerator for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). (Note: I still use a jiggers of tomato juice in the pan mixture. If you use a punch, squeeze more tomato juice between bubbles to help squeeze the dish together.)
Place dishes side up on a baking sheet, and bake in the preheated oven for 30 minutes, or until potatoes are tender. Serve hot.
⭐ ⭐ ⭐ ⭐ ⭐