Broccoli and Cheese Potato

Get some good baking potatoes, wash them up, scrub them down, dry them off with a paper towel, cover them good with olive oil and put them in the oven.  Cook them at 450° for an hour or so, until done.


Baking potatoes, small to medium

1 can of Navy beans or Great Northern beans 16 oz   (480ml)

Beer, warm and flat, 6 to 8 oz  (180-240ml)

Cheese 1.5 Cups (360ml) diced cheddar, Jack or mixture

Soy sauce, 1.5 TBS (20ml) Preferably Kikkoman’s Soy  Sauce

Prepared mustard 1 TBS (15ml)

Prepared horseraddish 2 TBS (30ml)

Broccoli, chopped.  2 Cups (480ml

While they are cooking, put a TBS or two (15 - 30ml) of olive oil in a medium sized pot, chop an onion and put in the warm oil in the pot.

As the onion begin to become translucent, add a drained can of beans (Pintos are fine, I prefer white beans).

Add about 6 to 8 oz (180-240ml) of beer, preferably beer that has exhausted its carbonation. 

As the mixture heats, use a potato masher to begin breaking up the beans. 

Add 1.5 TBS (20ml) of soy sauce, 1 TBS (15ml) of prepared mustard, and 2 TBS (60ml) of prepared horseradish, stir, and as the mixture comes to a simmer, mash the beans again.

Then add the diced cheese.

Turn temperature to low as cheese slowly melts.

Steam broccoli (or cook in microwave) until barely tender when potatoes finish cooking.

Beer is good with this meal, as is almost any kind of wine.  Salad and bread are not necessary.

Cut potatoes in half, then break open their interior with a fork.  Add a serving spoon or two of the cheese melt to each potato half, then add the cooked broccoli, and top with more cheese sauce.  Finally, add chopped fresh tomatoes on top