Ham-Bean Scallop (OAMC)

Total Time
3hrs 30mins
Prep 2 hrs
Cook 1 hr 30 mins

This meal can be made to eat now or frozen for use later! It great home cooked flavor will be a favorite with family and guests!

Ingredients Nutrition

Directions

  1. Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
  2. Allow enough extra wrap to fold over top.
  3. Use one pan for each six servings or one-fourth of the recipe.
  4. Do not line pans for food to be served without freezing.
  5. Add beans to boiling water; return to boiling.
  6. Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).
  7. Add salt to beans.
  8. Cook beans slowly until tender, about 1 1/2 hours.
  9. Drain; save cooking liquid.
  10. Cook onion and green pepper in fat about 5 minutes, stirring occasionally.
  11. Stir in flour and mustard.
  12. Add enough milk to the reserved bean liquid to make 1 1/2 quarts.
  13. Add the bean liquid and milk slowly to the vegetable mixture.
  14. Cook until thickened, stirring constantly.
  15. Stir in beans, cheese, and ham.
  16. Pour one-fourth of mixture into each baking pan.
  17. Pack food tightly to avoid air pockets.
  18. TO SERVE WITHOUT FREEZING: Preheat oven to 375F.
  19. (moderate).
  20. Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen.
  21. Sprinkle topping over bean mixture in baking pan.
  22. Bake 30 minutes or until crumbs are lightly browned.
  23. TO FREEZE: Cool for 30 minutes at room temperature.
  24. Complete wrapping by pulling paper up over top of food.
  25. Put edges of wrap together and fold several times so paper lies directly on top of food.
  26. Fold ends of freezer wrap over the top and seal with freezer tape.
  27. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
  28. Freeze immediately for 10 to 12 hours before removing packages from the pans.
  29. TO HEAT FROZEN FOOD: Preheat oven to 375F.
  30. Remove freezer wrap.
  31. Place food in baking pan.
  32. Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan.
  33. Sprinkle topping over bean mixture in baking pan.
  34. Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.

Reviews

(3)
Most Helpful

I made half a recipe and then put it into 3 small pans. I froze all 3 and we have used them all now. I found it super easy to pull out, add the crumbs, and then bake from frozen on a weeknight. We found this to be creamy and good with some crusty bread and a salad. I will definitely make this again when I have ham to use up!

ladypit January 18, 2009

I made this because I love beans. It turned out a lot dryer than I thought it would, but it still tasted good. Next time I'll use closer to 2 quarts liquid than the 1 1/2 in the recipe. And I didn't have navy beans on hand so I used black beans which I believe changed the taste a little, but I like black beans better. Overall it's one of the better bean recipes I've tasted.

Hollie Doll June 04, 2007

I made a half recipe and splitting it into two meals but ended up combining them for company. I accidentally put in the full amount of milk, but was able to pour most of the excess off, adding a little extra cheese to make up for any lost flavor as the result of increased liquid. I'm glad I added more cheese and the extra liquid was wonderful mopped up with crusty ciabatta bread (recipe #29100) Instead of bread crumbs, just used crushed butter crackers (imitation Club crackers) and heated through while covered, removing the foil for a few more minutes until the crumbs were a little browned and the beans were bubbley. I used smoked ham and thought it tasted pretty good. This, with bread and some steamed peas made a very satisfying comfort food meal.

Annie H November 13, 2004

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