Ham and Bean Bake Recipe

5 1 1
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Ham and Bean Bake Recipe

Read Reviews
5 1 1
Publisher Photo
"My mother shared this hearty corn bread-topped meal with me," notes Rita Maddix of Nelsonville, Ohio.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 2 cups cubed fully cooked ham
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • CORN BREAD TOPPING:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 to 1 teaspoon salt
  • 1-1/4 cups milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1 can (8-1/4 ounces) cream-style corn

Directions

In a large skillet, saute onion, green pepper and garlic in butter until tender. Stir in ham, beans, tomatoes, tomato sauce, chili powder, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Meanwhile, in a bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, combine the milk, egg and oil; stir in corn. Add to cornmeal mixture just until combined.
Transfer the hot bean mixture to a greased 13-in. x 9-in. baking dish. Drop corn bread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted near the center of topping comes out clean. Yield: 6-8 servings.
Originally published as Ham and Bean Bake in Quick Cooking January/February 2003, p19

Nutritional Facts

1 cup: 435 calories, 14g fat (4g saturated fat), 58mg cholesterol, 1509mg sodium, 59g carbohydrate (10g sugars, 8g fiber), 19g protein.

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 2 cups cubed fully cooked ham
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • CORN BREAD TOPPING:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 to 1 teaspoon salt
  • 1-1/4 cups milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1 can (8-1/4 ounces) cream-style corn
  1. In a large skillet, saute onion, green pepper and garlic in butter until tender. Stir in ham, beans, tomatoes, tomato sauce, chili powder, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Meanwhile, in a bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, combine the milk, egg and oil; stir in corn. Add to cornmeal mixture just until combined.
  2. Transfer the hot bean mixture to a greased 13-in. x 9-in. baking dish. Drop corn bread batter by spoonful over the top. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and a toothpick inserted near the center of topping comes out clean. Yield: 6-8 servings.
Originally published as Ham and Bean Bake in Quick Cooking January/February 2003, p19

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MY REVIEW
Rebecca User ID: 9235468 271937
Reviewed Aug. 18, 2017

"I made this for my boyfriend who loved it. Ten years later we are happily married and he still requests this simple and delicious recipe. When I have guests, I turn to his recipe for an impressive dish that pleases."

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