Note: The dry bean is a natural product. Although we carefully clean all beans, stones and natural debris may be present. Please sort and rinse beans prior to cooking.

Yellow eye bean casserole

A traditional favourite.

Serves: 6-8

SOAK BEANS OVERNIGHT in cold water. Drain. Pick and rinse beans.  Add 4 cups cold water, cover, heat to boiling, simmer 45 minutes. Drain.

  • 1 ½ cups Thompsons 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
  • 1 cup grated Provolone or Cheddar cheese
  • ½ tsp. basil
  • ¼ tsp. pepper


  • 1 ½ cups fresh bread crumbs
  • ¼ cup Parmesan or Romano cheese
  • ¼ cup fresh parsley, finely chopped
  • 1 tbsp. olive oil

Heat oil in skillet, add onions and garlic. Cook until soft. Remove from heat.

In large bowl, combine the garlic/onion mixture with ham, beans, tomatoes, cheese, basil and pepper. Spoon into greased casserole dish. Combine topping and spoon evenly over casserole.

Bake in oven 350°F for 30-40 minutes or until topping is light golden colour.

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