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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great way to use up some left over ham and cooked beans. Healthy too! Ingredients:
1 tablespoon olive oil |
1 large cooking onion, diced |
2 tablespoons minced garlic |
2 cups diced cooked ham |
3 cups cooked white pea beans |
2 cups canned italian tomatoes or 2 cups mexican-style stewed tomatoes with jalapeno peppers, diced |
1 cup grated cheddar cheese |
1 1/2 cups fresh breadcrumbs |
1/4 cup parmesan cheese or 1/4 cup romano cheese |
1/4 cup finely chopped fresh parsley |
1 tablespoon olive oil |
1 cup grated provolone cheese (optional) |
1/2 teaspoon basil (optional) |
1/4 teaspoon pepper (optional) |
Directions:
1. In a nonstick skillet, heat the olive oil over medium/high heat. Sauté the onions and garlic until soft. Remove from heat.
2. (Note: If you are using Italian stewed tomatoes, change the cheese to the Provolone and add the basil & pepper. If you are using the Mexican stew tomatoes stay with the cheddar cheese.).
3. In a large bowl, combine the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil & pepper. Spoon into a lightly greased 3 quart casserole dish.
4. Combine 1 Tbs olive oil, bread crumbs, parmesan and parsley and spoon evenly over casserole. Bake in a preheated 350ºF oven for 30-40 minutes, or until topping is a light golden color.
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