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


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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

How to Make Creamy Ham and Beans


  • 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.

Printable Recipe Card

About Creamy Ham and Beans

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

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