Senate Bean Potpie Recipe



Senate Bean Potpie Recipe

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

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.
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 20-25 minutes or until topping is golden brown. Let stand 15 minutes.

Test Kitchen tips :
The skillet will be very full when it goes into the oven, so place the skillet on a baking sheet to catch any drips that may bubble over.
While Senate bean soup uses navy beans, you can use whatever beans you have on hand. Large white kidney beans, aka cannellini beans, will give this potpie a more rustic heartiness.


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