The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. —Janice Elder, Charlotte, North Carolina
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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, room temperature, lightly beaten
- 2 green onions, finely chopped
- 1/4 cup minced fresh parsley
- 2 tablespoons butter, melted
Directions
- 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.
- 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).
- Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
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