Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Ham and Bean Hotdish
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- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 674
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 14 g
- Sugar
- 7 g
- Protein
- 43 g
- Cholesterol
- 95 mg
- Sodium
- 1547 mg
Hotdishes are Molly’s favorite chapter in any church cookbook; they’re meals in a dish! She loves this hotdish because it’s loaded with tender beans and veggies. Most of the ladies at cookbook club have kids who don’t like a ton of vegetables so they see this as a chance to have a meal they truly want to eat… p.s., it’s also got a big ole portion of salty ham as well — you only live once.
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 674
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 14 g
- Sugar
- 7 g
- Protein
- 43 g
- Cholesterol
- 95 mg
- Sodium
- 1547 mg
Ingredients
Topping:
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Directions
- Heat the oven to 400 degrees F.
- In a braiser over medium-high heat, heat 2 tablespoons of the oil and add the ham, onion, and a pinch of salt and cook until the ham is browned and the onion is soft. Add the garlic and thyme and cook for another minute until fragrant. Add the tomatoes and cook until they break down and get juicy. Sprinkle in the flour and stir for two minutes. Add the stock, beans, a couple more pinches of salt, and a generous amount of black pepper and bring to a simmer. Simmer on medium for 15 minutes to allow the flavors to meld. Add the kale and allow it to wilt. Mash up some of the beans to add creaminess.
- In a medium bowl, combine the crushed Cheddar crackers, Parmesan, ranch seasoning, red pepper flakes, and remaining tablespoon of olive oil. Spread it all over the beans. Bake until the breadcrumbs are golden, about 15 minutes. Garnish with the chopped parsley.
