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Speckled Butter Beans With Cornbread Crust

Prep time 20 mins
Cook time 30 mins
Bake time 20 mins
Yield Makes 6 to 8 servings


  • 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

How to Make It

  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.