SENATE BEAN POTPIE

Senate Bean Potpie image

The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 513 calories, Fat 17g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1619mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 12g fiber), Protein 24g protein.