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great northern beans
cream of mushroom soup, undiluted
velveeta, cut into cubes
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.
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.
Reduce heat to medium, add soup and cheese cubes. Stir frequently while the soup and cheese are mixed into the beans.
Ready to serve as soon as all the cheese is melted. Goes great with cornbread.
Leftovers may be frozen.
I always divide this recipe in 1/2.