Recipe by 3KillerBs
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.
Top Review by Jezski
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!
- 2 cups ham, diced
- 2 lbs white potatoes
- 1 -2 lb fresh green beans or 1 -2 lb frozen green beans
- 1 onion (optional)
- black pepper
Directions See How It's Made
- 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.