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–+ servings

Ham and Bean Casserole

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 521
  • Carbs 24G
4 Servings

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

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!

Enjoy!

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