Amish Ham and Green Beans

When you’re in the mood for a simple, savory, and soul-warming side dish, this classic Amish Ham and Green Beans is your answer. Simmered together until the beans are meltingly tender and infused with smoky ham flavor, this humble recipe transforms basic ingredients into a deeply comforting and flavorful dish. It’s the perfect companion to mashed potatoes or a slice of crusty bread for sopping up the delicious broth.

Why You Will Love This Recipe

This dish is a taste of pure nostalgia for me, reminiscent of the “after church” Sunday dinners at my grandparents’ farm. A big pot of green beans would simmer on the back of the stove all morning with a ham hock, filling the kitchen with an irresistible savory aroma. It was a lesson in patience and how time can coax incredible depth from the simplest of ingredients. This recipe is my homage to that slow, satisfying way of cooking.

Ingredients

Here is what you’ll need to make this comforting dish:

• 2 lbs fresh green beans, trimmed and snapped in half
• 1 lb smoked ham hock, ham shank, or 2 cups diced leftover ham
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth or water (or a combination)
• 1 teaspoon black pepper
• ½ teaspoon salt (start with less if using salty broth/ham)
• 1 tablespoon butter or bacon fat (optional, for finishing)
• 1 teaspoon apple cider vinegar or a pinch of sugar (optional, to brighten flavor)

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Prepare the Ingredients: Rinse and trim the green beans, snapping off the stem ends. If they are very long, snap them in half. Chop the onion and mince the garlic.
2. Combine and Simmer: In a large Dutch oven or heavy pot, combine the green beans, ham hock (or diced ham), chopped onion, minced garlic, chicken broth, black pepper, and salt. If using a whole ham hock, it should be mostly submerged.
3. Bring to a Boil, Then Simmer: Bring the pot to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid.
4. Cook Until Tender: Simmer for 1.5 to 2 hours, or until the green beans are very tender and the ham is falling off the bone (if using a hock). Stir occasionally and check the liquid level, adding a bit more water or broth if it gets too low.
5. Finish the Dish: Once the beans are tender, remove the ham hock or shank if used. Let it cool slightly, then pick the meat from the bone, discarding any fat or skin. Return the shredded ham to the pot. If using pre-diced ham, it’s already in the pot.
6. Adjust Seasoning and Serve: Taste the broth and adjust seasoning with more salt and pepper if needed. For a rich finish, stir in a tablespoon of butter or bacon fat. For a touch of brightness, add a teaspoon of apple cider vinegar or a pinch of sugar to balance the flavors. Serve hot in bowls with plenty of the savory broth.

Amish Ham and Green Beans

Tender green beans slow-simmered with smoky ham in a savory broth. A simple, comforting, and flavorful side dish or light meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Side Dish, Soup

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 lbs fresh green beans trimmed and snapped in half
• 1 lb smoked ham hock, shank, or diced ham
• 1 medium yellow onion chopped
• 4 cloves garlic minced
• 4 cups chicken broth or water
• 1 teaspoon black pepper
• ½ teaspoon salt start with less if broth/ham is salty

For Finishing

• 1 tablespoon butter or bacon fat optional
• 1 teaspoon apple cider vinegar or pinch of sugar optional, to brighten

Equipment

• Large Dutch Oven or Heavy Pot

Method

 

1. Rinse and trim green beans. Chop onion and mince garlic.
   2 lbs fresh green beans, 1 medium yellow onion, 4 cloves garlic
2. In a large Dutch oven, combine green beans, ham, onion, garlic, broth, pepper, and salt.
   1 lb smoked ham hock, shank, or diced ham, 4 cups chicken broth or water, 1 teaspoon black pepper, ½ teaspoon salt
3. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 to 2 hours until beans are very tender.
4. If using a ham hock, remove it, shred the meat, and return it to the pot.
5. Stir in butter or bacon fat if using. Taste and adjust seasoning. Add a splash of vinegar or pinch of sugar if desired. Serve hot.
   1 tablespoon butter or bacon fat, 1 teaspoon apple cider vinegar or pinch of sugar

Notes

Low and Slow is Key: The long, slow simmer is what makes this dish special. It transforms the crisp green beans into a tender, silky texture and allows them to fully absorb the smoky, savory flavor of the ham. Don’t rush it by boiling rapidly.

Make it a Meal: Serve this as a hearty side, or turn it into a light main course by adding diced potatoes to the pot during the last hour of cooking. A side of cornbread or buttermilk biscuits is perfect for sopping up the flavorful “pot liquor” (broth).

Faq