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

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

INGREDIENTS

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2 tablespoons canola oil

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2 medium carrots, chopped

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2 celery ribs, chopped

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1 medium onion, chopped

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1-1/2 cups cubed fully cooked ham

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3 tablespoons all-purpose flour

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1 can (14-1/2 ounces) chicken broth

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2 cans (15-1/2 ounces each) navy or other white beans, rinsed and drained

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1/4 teaspoon salt

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1/4 teaspoon pepper

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1 package (8-1/2 ounces) cornbread/muffin mix

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1/2 cup 2% milk

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1 large egg, lightly beaten

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2 green onions, finely chopped

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1/4 cup minced fresh parsley

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2 tablespoons butter, melted

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