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.

More

19 May

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

05 May

Recipe and photo courtesy of celebrity chef Nick Stellino, who is celebrating the 25th anniversary of his hit TV show Storyteller in The (…)

05 May

Recipe and photo courtesy of celebrity chef Nick Stellino, who is celebrating the 25th anniversary of his hit TV show Storyteller in The (…)

More TFC