Creamy Ham And Beans Recipe

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Creamy Ham and Beans

Joey Wolf

By
@8of10

I got this out of a magazine, but don't remember which one. I cut the recipe in half, because if you don't it will literally make a VAT of soup. This is the full size version.

You can soak the beans over nite, I think it cooks up quicker that way.

This takes a good 1/2 a day to make from start to finish, but is an easy, economical bean recipe, compared to some.


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Comments:

Serves:

LOTS

Prep:

8 Hr 15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 gal
boiling water
2 lb
great northern beans
2 large
onions, chopped
6 c
ham, chopped
2 can(s)
cream of mushroom soup, undiluted
8 oz
velveeta, cut into cubes

Directions Step-By-Step

1
Add beans to boiling water. Cook on high. Beans will soak up water, so keep the kettle going to add more water. Stir from time to time.
2
Once the beans can be mashed with a fork, add the ham and onions, let cook at a slow boil until the beans, onions and ham are done.
3
Reduce heat to medium, add soup and cheese cubes. Stir frequently while the soup and cheese are mixed into the beans.
4
Ready to serve as soon as all the cheese is melted. Goes great with cornbread.
5
Leftovers may be frozen.
6
I always divide this recipe in 1/2.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southern