Senate Bean Potpie
TOTAL TIME: Prep: 30 min. Bake: 20 min. + standing
YIELD: 6 servings.
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. —Janice Elder, Charlotte, North Carolina
Ingredients
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2 tablespoons canola oil
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2 medium carrots, chopped
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2 celery ribs, chopped
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1 medium onion, chopped
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1-1/2 cups cubed fully cooked ham
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3 tablespoons all-purpose flour
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1 can (14-1/2 ounces) chicken broth
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2 cans (15-1/2 ounces each) navy or great northern beans, rinsed and drained
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 package (8-1/2 ounces) cornbread/muffin mix
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1/2 cup 2% milk
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1 large egg, room temperature, lightly beaten
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2 green onions, finely chopped
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1/4 cup minced fresh parsley
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2 tablespoons butter, melted
Directions
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1.
Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
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2.
Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full).
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3.
Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
Nutrition Facts
1 serving: 513 calories, 17g fat (5g saturated fat), 66mg cholesterol, 1619mg sodium, 67g carbohydrate (12g sugars, 12g fiber), 24g protein.
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