With the roads still covered in ice it was further time to dig deep into the cupboards to make lunch for the guys!
Bean & Biscuit Bake
1 15-ounce cans cannellini beans (white kidney), drained and rinsed
1 14.5-ounce can diced tomatoes, undrained
1/2 cup salsa
1/4 cup ketchup
1 Tbsp chopped onions (dry or fresh)
1/4 tsp diced dried garlic
1 1/2 cups Heart Smart Bisquick baking mix
1/2 cup yellow cornmeal
3 ounces shredded or diced cheese (I used a combo of mozzarella and cheddar)
2 Tbsp dried chives
1 Tbsp butter, diced up
2/3 cup low fat milk
Heat oven to 425*.
In a large saucepan heat the beans, tomatoes, salsa and ketchup to boiling. Pour into a 2 quart ungreased casserole.
Meanwhile, in a medium bowl mix the baking mix, cornmeal, chives and butter together till crumbly. Stir in the cheese, then the milk and stir into a soft dough. Drop the dough by small spoonful’s till the bean mixture is covered.
Place the casserole on a cookie sheet and bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.