Ham and Bean Casserole

This slimming friendly Ham and Bean Casserole is a twist on our popular Campfire Stew recipe! Perfect for calorie counting and plans like Weight Watchers.

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

Ham and Bean Casserole | Slimming & Weight Watchers Friendly

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 đź‘Ť

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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Ham and Bean Casserole | Slimming & Weight Watchers Friendly

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

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

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Ham and Bean Casserole | Slimming & Weight Watchers Friendly

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Ham and Bean Casserole

Votes: 19
Rating: 3.68
Rate this recipe!


Prep Time

Cooking Time

people 15 minutes 30 minutes




521kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon Dairy Free icon
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In the Pressure Cooker
  1. Spray the pot with low calorie cooking spray 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 low calorie cooking spray 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!

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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.


Although pinchofnom.com 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 pinchofnom.com 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?

  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!!

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!