Speckled Butter Beans With Cornbread Crust

Ingredients

• 32 oz shell beans frozen
• 4 cups chicken broth 
• 8 servings cornbread crust batter 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 1  poblano chile diced
• 0.5 teaspoon salt 
• 1 large onion diced sweet

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Bring first 4 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low; cover and simmer 25 minutes or until beans are tender.
2. Remove from heat.
3. Saut onion and chile in hot oil in a large skillet over medium-high heat 2 minutes; remove from heat, and stir into beans. Spoon bean mixture into a lightly greased 13- x 9-inch baking dish.
4. Spoon Cornbread Crust Batter over mixture, spreading to edges of dish.
5. Bake at 425 for 20 minutes or until crust is golden brown.