Pennsylvania Dutch Ham And String Beans Food

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PENNSYLVANIA DUTCH HAM AND STRING BEANS



Pennsylvania Dutch Ham and String Beans image

A hearty, one-pot, traditional Pennsylvania Dutch meal great for using up left-over ham from holiday dinners.

Provided by A Coalcracker in the Kitchen

Categories     Entree     Soup

Number Of Ingredients 8

2 ham hocks OR a 3 to 4 pound bone-in ham end
Cold water (to cover in pot)
3 to 4 pounds cleaned (ends removed) fresh green beans OR frozen green beans
1 large onion, large dice
2 to 2 1/2 pounds peeled potatoes, cut into chunks approximately 1 to 1 1/2 inches.
Optional if needed - ham flavor bouillon to taste
Optional when cooking - small splash cider, white, or red wine vinegar
Salt and pepper to taste (add salt after tasting the final broth!)

Steps:

  • Place ham in a large pot with lid, cover with water, and bring to boil. Reduce to simmer and cook 1-1/2 to 2 hours to get nicely tender ham and a rich broth. Ham hocks may take longer to cook to fall-apart tender, but that is the stage you want them at.
  • Remove ham from pot, set aside, and allow to cool enough to handle. When cool, pull ham from bone and cut into chunks or pull into shreds.
  • Taste broth. You want a nice rich broth, if necessary, add some ham bouillon to enrich to your taste.
  • Place chunks of ham, diced onion, green beans, and potatoes into pot with broth and bring to boil. Reduce to simmer and cook slowly until beans and potatoes are very tender, about 45 minutes to an hour.
  • Serve in bowls with plenty of broth and, if desired, vinegar on the side to add to taste.

Nutrition Facts :

PENNSYLVANIA DUTCH GREEN BEANS



Pennsylvania Dutch Green Beans image

Green beans that are reminiscent of a wilted spinach salad--that same sweet & sour flavor with the bacon and eggs.

Provided by SharleneW

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 slices bacon
1 small onion, sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 (16 ounce) can green beans (Blue Lake Cut)
1 tablespoon brown sugar
1 tablespoon vinegar
1 hard-boiled egg, chopped

Steps:

  • Cook bacon in large skillet until crisp.
  • Drain, crumble and reserve.
  • Pour off all but 1 tablespoon drippings; add onion, and saute until tender.
  • Blend in cornstarch, salt and mustard.
  • Drain beans, reserving 1/2 cup liquid.
  • Stir reserved liquid into skillet.
  • Cook, stirring constantly, until thickened and bubbly.
  • Stir in sugar and vinegar.
  • Add beans; heat until bubbly-hot.
  • Sprinkle with crumbled bacon and egg.

Nutrition Facts : Calories 106.3, Fat 6.1, SaturatedFat 2, Cholesterol 43, Sodium 207.6, Carbohydrate 9.8, Fiber 2.8, Sugar 3.9, Protein 3.9

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