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.
Ham & Green Beans
- 3 lbs green beans, cleaned & snapped
- 1 lb smoked ham (any cut will do)
- 3 large potatoes, cut into large cubes
- 1 large onion, coarsely chopped
- salt & pepper, to taste
- Apple cider vinegar (optional)
- 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.