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Yellow Eye Bean Casserole Recipe

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This recipe for Yellow Eye Bean Casserole, by , is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jerry Smyth

Category:
Category:

Ingredients:  
Ingredients:  
1 cups Thompson's Yellow Eye Beans
4 cups cold water
1 tbsp. olive oil
1 large onion, diced
2 tbsp.garlic, minced
2 cups cooked ham, diced
2 cups canned tomatoes, diced
11 cup grated Provolone or cheddar cheese
tsp. basil
tsp. pepper

Topping:
1 cups fresh bread crumbs
cup Parmesan or Romano cheese
cup fresh parsley, finely chopped
1 tbsp. olive oil

Directions:
Directions:
SOAK BEANS OVERNIGHT in cold water. Drain. Pick and rinse beans. Add 4 cups of cold water, cover, heat to boiling, simmer 45 minutes. Drain. Heat oil in skillet, add onions and garlic. Cook until soft. Remove from heat. In large bowl, combine the onion/garlic mixture with ham, beans, tomatoes, cheese, basil and pepper. Spoon into greased casserole dish. Combine topping and spoon evenly over casserole. Bake in oven 350F for 30-40 minutes or until topping is light golden colour.

Note: Dry Beans are an unprocessed product. Although Thompson's carefully clean all beans, stones and natural debris may be present. It's a good idea to SORT and rinse beans prior to cooking.

Personal Notes:
Personal Notes:
My mother loved Yellow Eye Beans and this is what she served up most often, at least while I was at home for those 18 years. They are great in this recipe, but also just served with Mum's Potato Salad contained in this family cook book. ENJOY!

 

 

 

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