This traditional Amish Ham and Green Beans dish is a comforting, slow-simmered classic. Featuring tender green beans, savory chunks of ham, and fork-tender potatoes bathed in a rich, savory broth, it brings authentic country-style flavor to your table with minimal effort.
Ingredients & Prep
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The Vegetables: 2 lbs fresh green beans (ends trimmed and snapped in half) and 1.5 lbs small red potatoes or Yukon Gold potatoes (halved or quartered).
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The Meat: 2 cups cooked ham (diced into thick chunks) or a smoked ham bone with leftover meat attached.
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The Broth Base: 4 cups chicken stock or water, 1 small yellow onion (diced), and 2 tablespoons butter or bacon grease for extra richness.
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The Seasoning: 1 teaspoon apple cider vinegar (to brighten the savory broth), 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and salt to taste (adjust based on how salty the ham is).
1.Build the Flavor Base:Sauté aromatics in a heavy pot.
In a large Dutch oven or heavy-bottomed soup pot, melt the butter (or bacon grease) over medium heat. Add the diced yellow onion and cook for 3 to 5 minutes until soft and translucent.
2.Simmer the Ham and Broth:Add broth, ham, and vinegar.
Pour in the chicken stock and apple cider vinegar, then add your diced ham (or ham bone). Bring the liquid to a boil, then reduce the heat to low, cover, and let it simmer for 20 to 30 minutes so the savory ham flavors infuse into the broth.
3.Add the Vegetables:Add green beans and potatoes.
Add the snapped fresh green beans and quartered potatoes directly into the pot, ensuring they are mostly submerged in the seasoned broth. Season with garlic powder and black pepper.
4.Cook Until Tender:Simmer low and slow until tender.
Cover the pot tightly and simmer over medium-low heat for 45 minutes to 1 hour, stirring occasionally, until the green beans are very tender and the potatoes fork-easily through.
5.Rest and Serve:Taste and adjust seasoning before serving.
Remove from heat and let it rest for 5 minutes. Taste the broth and adjust salt if needed (ham provides natural saltiness). Serve warm in shallow bowls with crusty bread or cornbread!
