Speckled Butter Beans With Cornbread Crust

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes
Bake: 20 Minutes

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

Preparation

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.

Rhonda Jones, Calhoun, Georgia,

Southern Living

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note