How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ham-Bean Scallop (Oamc)?

You need 14 ingredients. The key ingredients include: 2 lbs dry navy beans (pea), 2 quarts boiling water, 1 tablespoon salt, 1/4 cup instant minced onion, and more.

Is Ham-Bean Scallop (Oamc) suitable as seafood?

Yes, Ham-Bean Scallop (Oamc) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Ham-Bean Scallop (Oamc)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham-Bean Scallop (Oamc) Recipe

Name: Ham-Bean Scallop (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs dry navy beans (pea); 2 quarts boiling water; 1 tablespoon salt; 1/4 cup instant minced onion; 1 cup green pepper, cut in thin strips; 3/4 cup butter or 3/4 cup margarine; 3/4 cup unsifted flour; 4 teaspoons dry mustard; 1 1/2 quarts bean cooking liquid and milk; 8 ounces processed cheddar cheese, shredded (2 cups); 2 1/2 lbs cooked ham, diced (8 cups); TOPPING TO BE DIVIDED IN 4 PANS; 1 cup fine dry breadcrumb; 4 tablespoons melted butter

Ham-Bean Scallop (Oamc)

Eats Now Editorial Team · 1958 kcal · Seafood

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.

Ham-Bean Scallop (Oamc)

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