Another classic Pennsylvania Dutch standby, especially when local green beans are in season. You can use more or less beans or potatoes as desired. You can also substitute a leftover meaty ham bone for the meat or even a little bacon for a lighter version.
RELATED PRODUCTS: Ham Ends, Ham Steak, Ham Hock
Ham & Green Beans
Place the beans, ham, potatoes and onions in a large pot. Add enough water to come about halfway up the ingredients. Add pepper. Bring to a boil; cover, reduce heat and cook until ham and beans are tender, about 1-1/2 hours. (Cooking time will depend on the age of the beans, but they should be very tender.)
Remove the ham and cut into bite-size pieces. Taste the beans and, if needed, add salt. Return the ham to the pot and cook for another 10 minutes.
Place on individual serving plates and pass the vinegar.