Senate Bean Potpie

  Dinner

The flavors from a classic Senate bean soup inspired this hearty potpie with a cornbread topping.

Senate Bean Potpie

Average Rating: 4.6

TOTAL TIME: Prep: 30 min. Bake: 20 min. + standing
YIELD: 6 servings.

Ingredients

  • 2 tablespoons canola oil
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1-1/2 cups cubed fully cooked ham
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (15-1/2 ounces each) navy or great northern beans, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/2 cup 2% milk
  • 1 large egg, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter, melted

Instructions

  • 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.
  • 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).
  • 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.

Tags