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HAM AND BEANS CASSEROLE 1 medium onion, chopped garlic powder 1 Tbsp. salad oil 3 (19 oz.) cans white kidney beans (cannellini) 2 celery stalks, thinly sliced 1 chicken-flavor bouillon envelope 2 carrots, coarsely shredded 1/4 tsp. rosemary, crushed 1/4 tsp. pepper 1 lb. fully cooked smoked ham 1/2 bunch escarole In 3-quart casserole, cook onion, garlic and oil, covered, on High 5 minutes; stir once. Drain 2 cans of beans. Add to casserole with remaining can of beans with its liquid, celery, carrots, bouillon, rosemary, pepper and 1/4 cup water. Cook, covered, on High 12 to 15 minutes until hot; stir once. Cut ham into 3/4-inch cubes; tear escarole into bite- sized pieces to measure about 3 cups. Add ham and escarole to bean mixture; cook, covered, on High 2 or 3 minutes, until escarole wilts. Makes 6 main-dish servings; about 460 degrees cal- ories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |