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Green Beans and Ham
http://teriskitchen.com/pa-dutch-recipes/green-beans-and-ham.htmlServes 4 to 6
This recipe for green beans and ham is an old Pennsylvania Dutch standby. When local green beans are in season, they have this often as a main dish and, occasionally, a side dish. It is easy to prepare, healthy with a moderate amount of ham and quite versatile. You can use more or less beans, ham or potatoes as desired. Sometimes, my mother added speckled beans. You can substitute a leftover meaty ham bone for the meat. When I want less meat, I use just a little bacon to add smoky flavor. My family always sprinkled some vinegar on the dish. In the old days, they used apple cider vinegar because that was what was available. I prefer red wine vinegar and usually add some to the beans as they cook. For an equally delicious southern version, try the Green Beans and Country Ham in the similar and related recipes.
Ingredients
- 3 pounds green beans, cleaned and snapped
- 1 pound smoked ham (any cut will do)
- 3 large potatoes, cut into large cubes
- 1 large onion, coarsely chopped
- Water
- Salt and pepper to taste
- Apple cider or red wine vinegar (optional, see comments above)
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. YUM!
Notes: This recipe makes a one pot meal with some good rye bread. However, my mother usually served a salad with hot bacon dressing on the side and we drizzled some of the dressing over the beans. See the similar and related recipes for ideas for using any leftovers.