Ingredients
2 tablespoons canola oil2 medium carrots, chopped2 celery ribs, chopped1 medium onion, chopped1-1/2 cups cubed fully cooked ham3 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth2 cans (15-1/2 ounces each) navy or great northern beans, rinsed and drained1/4 teaspoon salt1/4 teaspoon pepper1 package (8-1/2 ounces) cornbread/muffin mix1/2 cup 2% milk1 large egg, room temperature, lightly beaten2 green onions, finely chopped1/4 cup minced fresh parsley2 tablespoons butter, melted
Preparation
Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full).
Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
