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Ham and Three-Bean Bake
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Prep Time:
15 minutes
Total Time:
35 minutes
Transform leftover ham into a quick and delicious bean and cornbread bake in just 30 minutes.
Ingredients:
  • 2 cups diced cooked ham
  • 1 cup barbecue sauce
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 2/3 cup milk
  • 1/4 cup butter or margarine, melted
  • 2 eggs
Instructions:
  • Preheat your oven to 400°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 3-quart saucepan, simmer ham, barbecue sauce, onion, and beans over medium-high heat, stirring occasionally until warm. Transfer to a baking dish.
  • In a large bowl, gently combine 2 pouches of muffin mix with milk, butter, and eggs until just moistened (don't overmix, a few lumps are good). Spread the batter over the ham and bean mixture, ensuring it reaches the edges of the dish.
  • Bake without a cover for around 20 minutes, or until a toothpick inserted in the center comes out clean and the cornbread is a beautiful golden brown color.

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