GREEN BEANS AND HAM

SERVES 4 to 6

This is an old Pennsylvania Dutch standby. When the green beans are coming out of the garden, they have this often. It is so good and very versatile. You can use more or less beans, less ham, more or less potatoes, whatever you prefer. You can also use a leftover meaty ham bone for the meat. I remember my mother would sometimes add speckled beans. For something similar, try the Southern-Style Green Beans and Country Ham. It's not as light, but so delicious.

INGREDIENTS

3 pounds green beans, cleaned and snapped

1 pound smoked ham (any cut will do)

3 large potatoes, cut in large cubes

1 large onion, coarsely chopped

Water

Salt and pepper to taste

Red wine or cider vinegar for garnish

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 add salt if needed. Return the ham to the pot and cook for another 15 minutes. Place on individual serving plates and pass the vinegar. YUM!

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