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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