Ingredients
| 2 | tablespoons olive oil |
| 1 | medium yellow onion, diced |
| 2 | carrots, peeled and chopped |
| 2 | celery ribs, chopped |
| 1 | (6-ounce) package HORMEL® BLACK LABEL® Canadian Bacon, chopped |
| 1 | teaspoon cornstarch |
| 1¼ | cups chicken broth |
| 2 | (14-ounce) cans navy beans, drained and rinsed |
| 1 | teaspoon chopped fresh thyme leaves |
| 2 | tablespoons chopped fresh parsley leaves |
| 1½ | cups pancake & baking mix |
| 1 | large egg, lightly beaten |
| ½ | cup buttermilk |
| ¼ | cup melted butter |
Directions
Heat oven to 400°F.
In 12-inch cast-iron skillet, heat oil over medium heat. Sauté onion, carrots and celery 10 minutes or until tender. Stir in Canadian bacon and cook 2 minutes. Stir in cornstarch until well blended. Add broth and next 3 ingredients. Bring mixture to a boil, stirring until thickened. Remove from heat.
In medium bowl, stir together baking mix and remaining ingredients. Drop by heaping tablespoonfuls over bean mixture. Bake 25 to 30 minutes or until golden.