Speckled Butter Beans With Cornbread Crust |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
4 cups chicken broth |
2 (16-oz.) bags frozen butter beans |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 large sweet onion, diced |
1 poblano chile, diced |
1 tablespoon olive oil |
cornbread crust batter |
Directions:
1. Bring first 4 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low; cover and simmer 25 minutes or until beans are tender. Remove from heat.
2. Sauté onion and chile in hot oil in a large skillet over medium-high heat 2 minutes; remove from heat, and stir into beans. Spoon bean mixture into a lightly greased 13- x 9-inch baking dish.
3. Spoon Cornbread Crust Batter over mixture, spreading to edges of dish.
4. Bake at 425° for 20 minutes or until crust is golden brown.
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