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Prep 10 mins
Cook 20 mins
A farm-food classic, but low in fat and perfectly suited to today's lighter diets. Not a soup, not a stew, but a one-pot meal that stays good on those busy days when everyone has to eat on a different schedule.
- Cube the potatoes, peeling first if desired.
- String the beans and break into 2 inch pieces.
- Coarsely chop the onion.
- Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
- Add enough water to come within a couple inches of the top of the food.
- Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
- This can be drippy so I suggest serving it in bowls or soup plates.
- Cornbread makes a good accompaniment if you want to sop up the juices.
This is not exactly a review of your recipe. Sorry! But it's close! I make the same thing in a different way. We use a large chunk of ham (1/4 piece of a whole ham) simmered for an hour or two. Add in peeled whole white potatoes and simmer until done, then add handfuls of green beans, preferably fresh. No onions!Through some magic, none of it ever overcooks, even the potatoes, no matter how long it cooks. And none of it is salty! So it's a good dish for times when you're not sure just when dinnertime will be. Leftovers are good too. This recipe was one often used by my Pennsylvania Dutch MIL. Everyone I have ever served it to really liked it. So thanks for posting; I hope others try it. It's great!
It is so much fun seeing a recipe that I make often and one of my favorites from my child hood. I use 2 or 3 large onions chopped med. and carmelize them in what ever oil I'm using at the time, sometimes butter, olive oil or bacon fat. The flavor we like comes from carmelized onion combo with the ham or bacon. For 2lb of beans (i use baby green beans frozen when I can't get nice fresh ones) and potato ,I would use 1/2 to 1 lb of bacon. After cooking the onions I put everything in the pot and cook it 35 to 45 minutes. I cut the potatoes rather large so they don't turn to mush. I leave the beans whole. We eat them as a bean dish using a strainer spoon. The next day with less beans we eat it as soup. It gets better every day. I don't use salt but we like lots of pepper/ to taste. Thanks for posting...I would never have thought to. I've never seen a recipe so close to the one I make. I just make what mom used to. I freeze the left over broth and use it for veggie soup.
This has been a favorite of mine since I was a toddler. Love it! Sometimes my mother would add "pot pie" (noodles/ dumplings) to it too.