Ham and Bean Casserole

  • 15MINS
  • 30MINS
  • 521KCAL

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.

Easy Peasy Ham and Bean Casserole pinchofnom.com
4

NutritionPer Serving

  • Calories521
  • Carbs24g
  • Protein40g
  • Fat29g
  • Saturates9g
  • Sugars5g

Ham and Bean Casserole - Pinch of Nom Slimming Recipes

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 to know in the blurb!

This slimming friendly Ham and Bean Casserole is a twist on our popular Campfire Stew recipe! It’s just as comforting, really warming, and this recipe is perfect for calorie counting and plans like Weight Watchers. Serve it with creamy mash or bread for dipping into the yummy sauces.

We make this casserole in a pressure cooker, which means it’s ready in a super speedy 30 minutes, but if you don’t have one, and have a bit more time, you can make it in a slow cooker too. You will just need to adjust the cooking time to around 6-7 hours.

What diets is this Ham and Bean Casserole suitable for?

This Ham and Bean Casserole recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Ham or Chicken Stock Cube

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Ham and Bean Casserole recipe?

  • You need to count 12 Points per portion of this Ham and Bean Casserole recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Ham and Bean Casserole recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Ham and Bean Casserole recipe if you’re on WW Purple.

Do you need any special ingredients to make Ham and Bean Casserole?

You will need a slow cooker or pressure cooker for this recipe.

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

This post contains affiliate links: what this means

We like to cook this in a slow cooker.  You can pick up slow cookers in most large supermarkets, or online from Amazon.

The Instant Pot is basically a super slow cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour!

How many calories are in this Ham and Bean Casserole?

There are 521 calories per portion in this Ham and Bean Casserole, which means it falls into our Special Occasion category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Ham and Bean Casserole is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

In the pressure cooker

Step 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.

Step 2

Add the bay leaves and soaked beans (make sure you’ve drained and rinsed them), and stir for a minute or two.

Step 2 pinchofnom.com

Step 3

Add the ham – just place it on the top of the beans and then add the stock. The stock should just cover the beans.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Cook on manual for 30 minutes – natural release.

Step 5

Add the white wine vinegar and other carrots and cook for 5 minutes – natural release/1 hour if your slow cooking.

Step 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!

Step 6 pinchofnom.com

In the slow cooker

Step 1

Place all the ingredients except the gammon in the slow cooker. Mix well.

Step 2

Add the gammon joint and cook on medium for 5 – 6 hours.

Step 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!

Step 3 pinchofnom.com

Slow cooker method

Step 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.

Step 2

Put the browned veg in the slow cooker, then add all the other ingredients.

Step 3

Cook on medium for 6-7 hours, or high for 5-6.

Step 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!

Ham and Bean Casserole - Pinch of Nom Slimming Recipes

What could I serve with this Ham and Bean Casserole?

Carrot and Coriander Soup pinchofnom.com
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  • 100KCal
Fougasse Bread pinchofnom.com
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Creamy Mashed Potatoes pinchofnom.com
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How do you know when this Ham and Bean Casserole is cooked?

Your casserole is ready when the timer on your slow cooker/pressure cooker has fully run down and the pressure has naturally released from your pressure cooker (about 20 minutes after your timer runs down).

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Ham and Bean Casserole in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Ham and Bean Casserole in the fridge for approximately 3 days or so.

Can I freeze this Ham and Bean Casserole?

Yes you can! 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.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Ham and Bean Casserole?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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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.
  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 521
  • Carbs 24G
WW Points
  • 12 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 750 g gammon joint trim all excess fat
  • 400 g dried mixed beans soak them the night before, then drain and rinse them before using
  • 1 large onion finely chopped
  • 5 carrots finely chop 3 of them - the other 2 cut quite chunky
  • 2 sticks celery finely chopped
  • 2 bay leaves
  • 500 ml ham or chicken stock cube one stock cube dissolved in 500ml/2 cups boiling water
  • 1 glug white wine winegar
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

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!
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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14 comments

See what others have to say

JayneTuesday 14th January 2020

There are different two slow cooker versions …why?

Reply

    Holly LevellMonday 18th May 2020

    Hi Jayne, sorry about the confusion I’ve now amended the method to pressure cooker and slow cooker

    Reply

Elaine JonesTuesday 18th September 2018

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!!

Reply

Amanda CraigTuesday 4th September 2018

Hi can you used Tinned mixed beans for this recipe please

Reply

Claire MoriartySunday 7th January 2018

Can tinned mixed beans be used? Thank you xx

Reply

CarolineThursday 28th September 2017

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?

Reply

JemmaSaturday 6th May 2017

Made a while back and was lush! So warming and filling! Just popping my slow cooker on now for round 2!

Reply

JoyceSaturday 11th March 2017

Made in slow cooker as per instructions. Delicious, now on my favourites list.

Reply

    KateWednesday 15th March 2017

    Hi Joyce
    Glad you like it! It’s one of my favourites too

    Reply

HanWednesday 15th February 2017

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

Reply

    KateThursday 16th February 2017

    Hi Han
    This is one of my favourite recipes, so I’m glad you liked it

    Reply

KaySaturday 11th February 2017

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.

Reply

HannahWednesday 1st February 2017

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!

Reply

    KateSunday 5th February 2017

    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

    Reply

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