creamy ham and beans

Name: Creamy Ham and Beans
Prep time: 8 h 15 min
Cook time: 3 h
Cuisine: Southern
Ingredients: 1 gallon(s) boiling water; 2 pound(s) great northern beans; 2 large onions, chopped; 6 cup(s) ham, chopped; 2 can(s) cream of mushroom soup, undiluted; 8 ounce(s) velveeta, cut into cubes

(3 RATINGS)

40 Pinches

Joey Wolf

Burlington, IA

Updated on Oct 13, 2011

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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prep time 8 Hr 15 Min

cook time 3 Hr

method Stove Top

yield LOTS

Ingredients

1 gallon boiling water
2 pounds great northern beans
2 large onions, chopped
6 cups ham, chopped
2 cans cream of mushroom soup, undiluted
8 ounces velveeta, cut into cubes

How To Make creamy ham and beans

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.

Step 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.
Step 3

Reduce heat to medium, add soup and cheese cubes. Stir frequently while the soup and cheese are mixed into the beans.
Step 4

Ready to serve as soon as all the cheese is melted. Goes great with cornbread.
Step 5

Leftovers may be frozen.
Step 6

I always divide this recipe in 1/2.
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