Senate Bean Potpie

Name: Senate Bean Potpie
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 other white 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

16 ingredients

3 steps

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 other white 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

Directions

1

Preheat oven to 425°. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir 6-8 minutes or until tender. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
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 20-25 minutes or until topping is golden brown. Let stand 15 minutes.