Creamy Ham and Beans

Creamy Ham And Beans Recipe

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Joey Wolf


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.

★★★★★ 2 votes
8 Hr 15 Min
3 Hr
Stove Top


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


1Add 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.
2Once 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.
3Reduce heat to medium, add soup and cheese cubes. Stir frequently while the soup and cheese are mixed into the beans.
4Ready to serve as soon as all the cheese is melted. Goes great with cornbread.
5Leftovers may be frozen.
6I always divide this recipe in 1/2.

About Creamy Ham and Beans

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