Note: The dry bean is a natural product. Although we carefully clean all beans, stones and natural debris may be present. Please sort and rinse beans prior to cooking.
Yellow eye bean casserole
A traditional favourite.
Serves: 6-8
Preparation
SOAK BEANS OVERNIGHT in cold water. Drain. Pick and rinse beans. Add 4 cups cold water, cover, heat to boiling, simmer 45 minutes. Drain.
Ingredients
- 1 ½ cups Thompsons Yellow Eye Beans
- 4 cups cold water
- 1 tbsp. olive oil
- 1 large onion, diced
- 2 tbsp. garlic, minced
- 2 cups cooked ham, diced
- 2 cups canned tomatoes, diced
- 1 cup grated Provolone or Cheddar cheese
- ½ tsp. basil
- ¼ tsp. pepper
Topping
- 1 ½ cups fresh bread crumbs
- ¼ cup Parmesan or Romano cheese
- ¼ cup fresh parsley, finely chopped
- 1 tbsp. olive oil
Directions
Heat oil in skillet, add onions and garlic. Cook until soft. Remove from heat.
In large bowl, combine the garlic/onion mixture with ham, beans, tomatoes, cheese, basil and pepper. Spoon into greased casserole dish. Combine topping and spoon evenly over casserole.
Bake in oven 350°F for 30-40 minutes or until topping is light golden colour.
