Syn Free Ham & Bean Casserole | Slimming World

The campfire stew has been so popular I thought I’d share slow cooker Syn Free Ham & Bean Casserole. This one is so good the first time we made it, we had it again later on in the week.

ham & bean

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Only this one you can speed up in the pressure cooker, making it 30 minutes instead of 5 hours. This recipe is formulated for the Instant Pot & if you’re on the market for a new slow cooker, then you might want to pick one up!

It steams, slow cooks, pressure cooks, cooks rice, you can even make cheesecake in it. It even keeps your food warm after it’s finished cooking, until you’re ready to eat. Crazy right?

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You can find them on Amazon, and if you want to read more about them, head over to the Instant Pot UK Community on Facebook.


Remember to soak the dry beans over night, and then drain and give them a good rinse.

This is perfect for an SP day too! If you’re not having an SP day you can add some potatoes which will thicken it up a little more – although it’ll be pretty thick anyway.

This is a recipe that’s perfect for the freezer, just chill and freeze into portions.

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Coconut or Rapeseed Oil flavours are ideal for this Syn Free Ham & Bean Casserole recipe.

Frylight Find Out More

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Syn Free Ham & Bean Casserole

Votes: 19
Rating: 3.68
Rate this recipe!


Prep Time

Cooking Time

people 15 minutes 30 minutes



Slimming World 

521kcal 10

Smart Points (Flex/Freestyle)



Per people Per people Per people
Suitable For Freezing icon Dairy Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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In the Pressure Cooker
  1. Spray the pot with Frylight and Sauté the onion, celery and the 2 finely chopped carrots until the onion is cooked
  2. Add the bay leaves & soaked beans (make sure you've drained and rinsed them), and stir for a minute or two
  3. Add the ham - just place it on the top of the beans & then add the stock. The stock should just cover the beans
  4. Cook on manual for 30 minutes - natural release
  5. Add the white wine vinegar & other carrots and cook for 5 minutes - natural release/1 hour if your slow cooking.
  6. Remove 2 ladles of the beans into a bowl and attack with a stick blender until smooth. Return to the pot to instantly thicken. Enjoy!
In the Slow Cooker
  1. Place all the ingredients except the gammon in the slow cooker. Mix well
  2. Add the gammon joint and cook on medium for 5 - 6 hours
  3. Remove 2 or 3 ladles of the beans into a bowl and attack with a stick blender until smooth. Return to the slow cooker to instantly thicken. Enjoy!
Slow Cooker method
  1. Spray a frying pan with Frylight and sauté the onion, celery and the 2 finely chopped carrots until the onion is browned
  2. Put the browned veg in the slow cooker, then add all the other ingredients
  3. Cook on medium for 6-7 hours, or high for 5-6
  4. Remove 2 or 3 ladles of the beans into a bowl and attack with a stick blender until smooth. Return to the pot to instantly thicken. Enjoy!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. Hmmm…not as delish as I thought but my slow cooker is a bit powerful and I only had 2 tins of beans which I added in an hour before the end. Ended up quite salty and watery- because of the beans. I added cornflour. Flavours good, ham lovely and tender- would be handy to know option for tinned beans! Thanks guys…love your site!

    1. Hi Hannah
      It sounds like there wasn’t anywhere near enough beans in there. As a rough guide half a cup of dried beans will give you about 1 and a half cups when they are cooked. Tinned beans will not expand. Beans are a very starchy food, so if there’s enough in there they will thicken up the stew quite a lot when you blitz the 2 ladles at the end of cooking

  2. Hi Nikki,

    I’m really sorry to hear you’ve been unwell.

    Food poisoning is usually a consequence of poor hygiene or cross-contamination during preparation, or not making sure food is piping hot before serving. We would never recommend that you cook meat on low in a slow cooker, and you’ll notice that these aren’t the instructions we provide.

    Please make sure your fridge is clean, under 8C and that you store raw meat properly. Hope you’re feeling better soon.

  3. Made this for tea today and it is lovely! The ultimate comfort food and so tasty. The kids even liked it too! Really easy to do as well, thank you! X

  4. I now make campfire stew with pork shoulder because I found the gammon made it too salty and in edible , would this happen with this recipe?

    1. Hi Caroline
      If you’re worried about the gammon being too salty, you can soak the joint overnight in water before you make this recipe. It would need to be stored in the fridge while you do this! It really helps if you change the water a couple of times during the soaking process. Then proceed with the recipe as printed. Hope that helps. 🙂

    1. Hi Amanda
      As a rough guide half a cup of dried beans will give you about 1 and a half cups when they are cooked. Tinned beans will not expand.You’ll probably need a couple of cans of mixed beans to replace the dried beans, but it’s a bit of trial and error! 🙂

  5. Dont you have to actually boil some beans before using??? red kidney beans especially for at least 10 minutes fast boil?? Personally I would boil ALL the beans rapidly for at least 10 minutes before adding to slow cooker or use ready cooked!!

    1. Hi Elaine
      As long as you soak, drain and rinse the beans as directed they’ll be fine in this recipe. Thanks for getting in touch. 🙂

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Slimming World Recipes
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