Smoked Ham and Pinto Pandowdy

Smoked Ham and Pinto Pandowdy by Jim Bailey

Smoked Ham and Pinto Pandowdy

Prep Time

20 minutes

Cook Time

42 minutes

Serves

3 people

A little bit of the infamous “cut-­in” crust of a New England Pandowdy, but with the substantial heartiness of a cobbler topping makes this a filling meal. Quick, simple and loads of flavor, this dish reminds me of a Minnesotan Hot Pot.

Ingredients

For the Quick Biscuit Topping

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter or margarine
  • 3/4 cup milk
  • 1/3 cup shredded cheddar cheese

For the Filling

  • 2-3 tablespoons heavy cream or half-and-half
  • 2 tablespoons butter or margarine
  • 1/2 cup green bell pepper, minced
  • 1/2 cup minced onion
  • 1 (15-ounce) can pinto beans, drained
  • 8 ounces smoked ham, diced
  • 1 1/2 cups (about 6-ounces) shredded cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • 1 (15-ounce) can cream-style corn

Preparation

For the Quick Biscuit Topping

  • 1 Combine 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt in a large bowl, mixing well.
  • 2 Add 4 tablespoons cold butter or margarine and rub it in with your fingertips so that the butter feels and looks like little pebbles.
  • 3 Add 3/4 cup milk and 1/3 cup shredded cheddar cheese. Incorporate everything evenly and empty out onto a well­floured work surface.
  • 4 Knead for a couple minutes until no longer sticky.
  • 5 Roll it out large enough to cover the 2-quart baking dish you will be using in this recipe.
  • 6 Brush cream over the top and leave on the counter while continuing with recipe.

For the Casserole

  • 1 Preheat oven to 400­ F. In a medium saucepan, melt butter over medium-high heat.
  • 2 Add peppers and onions, stirring well. Cook 2 minutes.
  • 3 Add pinto beans, ham, cheese, Worcestershire sauce and cream­style corn, blending well.
  • 4 Transfer to a 2­-quart casserole dish and bake 20 minutes.
  • 5 Slice rack out from oven and lift prepared biscuit topping to place on casserole, cream­brushed side facing up.
  • 6 Return rack and continue baking until biscuit is browned, another 20 minutes.
  • 7 Remove from oven to cut biscuit topping into casserole. Serve hot.

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