Pennsylvania Dutch Ham and Green Bean Stew

Name: Pennsylvania Dutch Ham and Green Bean Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 generous servings
Cuisine: International
Ingredients: 2 tablespoons rendered ham fat or fatty ham drippings: Use plain drippings without a sweet glaze. If unavailable, substitute 2 tablespoons unsalted butter.; 1 large yellow onion: Diced into 1/2-inch pieces, about 1 1/2 cups (225 g).; 1 1/2 pounds (680 g) fully cooked smoked ham: Cut into 3/4-inch pieces; remove any tough rind or large pieces of gristle.; 1 1/2 pounds (680 g) fresh green beans: Stem ends trimmed, beans cut into 2-inch lengths.; 2 pounds (907 g) Yukon Gold potatoes: Scrubbed, peeled if desired, and cut into even 1-inch chunks.; 6 cups (1.4 liters) unsalted chicken broth: Unsalted broth helps balance the salt already present in the ham.; 1 dried bay leaf.; 1/2 teaspoon freshly ground black pepper.; 1/4 teaspoon kosher salt, optional: Add only after tasting the finished stew.; Up to 1 cup (240 ml) water, optional: For adjusting the broth level during cooking.; 2 tablespoons chopped fresh parsley, optional: For a light finishing garnish.

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Yield: 6 generous servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Quick Ingredients

2 tablespoons rendered ham fat or fatty ham drippings, without sugary glaze
1 large yellow onion, diced, about 1 1/2 cups (225 g)
1 1/2 pounds (680 g) fully cooked smoked ham, cut into 3/4-inch pieces
6 cups (1.4 liters) unsalted chicken broth
1 bay leaf and 1/2 teaspoon freshly ground black pepper
1 1/2 pounds (680 g) fresh green beans, trimmed and cut into 2-inch lengths
2 pounds (907 g) Yukon Gold potatoes, cut into 1-inch chunks
1/4 teaspoon kosher salt, only if needed
Up to 1 cup (240 ml) water, only if needed
2 tablespoons chopped fresh parsley, optional, for serving

Do This

1. Trim the beans, dice the onion, and cut the ham and potatoes into the sizes listed above.
2. Warm the ham drippings in a 6-quart Dutch oven over medium heat for 1 minute. Cook the onion for 6 minutes, then add the ham and cook for 3 minutes.
3. Add broth, bay leaf, and pepper. Bring to a gentle boil over medium-high heat, allowing 10 minutes, then cover and simmer over low heat for 25 minutes.
4. Stir in the green beans, cover, and simmer for 20 minutes.
5. Add the potatoes, cover, and simmer for another 20 minutes, until the vegetables are tender.
6. Remove the bay leaf. Mash 1/2 cup of potato pieces into the broth, taste before adding salt, and simmer uncovered for 5 minutes.
7. Ladle into warm bowls and sprinkle with parsley, if using.

Why You’ll Love This Recipe

Deeply comforting: Smoky ham and its drippings turn simple broth into something rich, savory, and satisfying.
Budget-friendly: Potatoes and green beans stretch leftover ham into six generous family portions.
One pot, little fuss: Everything cooks in the same Dutch oven, with most of the cooking time spent gently simmering.
True to its rustic roots: The beans become wonderfully tender, while the potatoes soak up the smoky broth.

Grocery List

Produce: 1 large yellow onion, 1 1/2 pounds fresh green beans, 2 pounds Yukon Gold potatoes, and fresh parsley if desired.
Dairy: None required; unsalted butter is an optional substitute for ham drippings.
Meat & Drippings: 1 1/2 pounds fully cooked smoked ham and 2 tablespoons reserved rendered ham fat or fatty ham drippings.
Pantry: 6 cups unsalted chicken broth, 1 bay leaf, black pepper, and kosher salt.

Full Ingredients

Ham and Flavor Base

2 tablespoons rendered ham fat or fatty ham drippings: Use plain drippings without a sweet glaze. If unavailable, substitute 2 tablespoons unsalted butter.
1 large yellow onion: Diced into 1/2-inch pieces, about 1 1/2 cups (225 g).
1 1/2 pounds (680 g) fully cooked smoked ham: Cut into 3/4-inch pieces; remove any tough rind or large pieces of gristle.

Vegetables

1 1/2 pounds (680 g) fresh green beans: Stem ends trimmed, beans cut into 2-inch lengths.
2 pounds (907 g) Yukon Gold potatoes: Scrubbed, peeled if desired, and cut into even 1-inch chunks.

Broth and Seasonings

6 cups (1.4 liters) unsalted chicken broth: Unsalted broth helps balance the salt already present in the ham.
1 dried bay leaf.
1/2 teaspoon freshly ground black pepper.
1/4 teaspoon kosher salt, optional: Add only after tasting the finished stew.
Up to 1 cup (240 ml) water, optional: For adjusting the broth level during cooking.
2 tablespoons chopped fresh parsley, optional: For a light finishing garnish.

Pennsylvania Dutch Ham and Green Bean Stew – Closeup

Step-by-Step Instructions

Step 1: Prepare the ham and vegetables

Dice the onion into 1/2-inch pieces. Trim the stem ends from the green beans and cut the beans into 2-inch lengths. Scrub the potatoes, peel them if you prefer, and cut them into 1-inch chunks. Cut the fully cooked smoked ham into 3/4-inch pieces, discarding any tough rind or gristle.

Keep the potatoes in a bowl of cold water while you begin cooking, then drain them before adding them to the pot. You will need a heavy 6-quart Dutch oven or a similarly sized pot with a lid.

Step 2: Soften the onion and warm the ham

Place the Dutch oven over medium heat. Add the 2 tablespoons ham drippings and let them warm for 1 minute. Stir in the onion and cook for 6 minutes, stirring occasionally, until softened and translucent.

Add the ham and cook for 3 minutes, stirring once or twice. A little browning adds flavor, but the goal is to warm the ham and release its smoky aroma, not to make it crisp. If the onion begins to brown quickly, reduce the heat.

Step 3: Build the smoky broth

Pour in the 6 cups unsalted chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any flavorful browned bits. Add the bay leaf and 1/2 teaspoon black pepper.

Increase the heat to medium-high and bring the broth to a gentle boil, allowing approximately 10 minutes. Reduce the heat to low, cover, and simmer for 25 minutes. Aim for a gentle simmer of about 195°F (91°C), with small bubbles rather than a rolling boil. Adjust the burner as needed. This first simmer gives the ham time to flavor the broth before the vegetables go in.

Step 4: Simmer the green beans

Stir in the green beans, cover the pot, and simmer gently for 20 minutes. Stir once halfway through so the beans cook evenly and settle into the broth.

These are meant to be soft, smoky, old-fashioned green beans rather than crisp-tender beans. Their color will deepen to a muted green as they cook, which is exactly right for this stew.

Step 5: Add the potatoes and cook until tender

Drain the potatoes and stir them into the pot. Cover and simmer for another 20 minutes, stirring gently once halfway through. Avoid vigorous stirring, which can break up the potatoes.

At the end of 20 minutes, a fork should slide easily into a potato chunk, and the green beans should be very tender. If the potatoes need more time, continue simmering in 5-minute increments. If the broth level drops too low, add water in 1/2-cup increments, using no more than 1 cup unless you prefer a soupier finish. The vegetables should sit mostly in broth, but they do not need to float freely.

Step 6: Give the broth a little body

Remove and discard the bay leaf. Scoop about 1/2 cup of cooked potato pieces into a small bowl, mash them with a fork, and stir them back into the pot. This lightly thickens the broth without flour or cream, while keeping the stew pleasantly brothy.

Taste before adding salt. If needed, stir in the measured 1/4 teaspoon kosher salt. Simmer uncovered over low heat for 5 minutes to bring everything together. The finished broth should be savory and lightly glossy, with smoky ham flavor in every spoonful.

Step 7: Ladle into bowls and serve

Divide the stew among six warm bowls, giving each serving a generous mix of ham, potatoes, green beans, and broth. Sprinkle with the optional chopped parsley. Serve hot, with rye bread or simple dinner rolls alongside if you like.

The listed cooking time assumes the vegetables are tender after their scheduled simmer. Burner strength, potato size, and the pot you use may add a few minutes.

Pro Tips

Use plain, smoky ham: Leftover baked ham works beautifully, but scrape away any thick sugary glaze before using it. Sweet glaze can overwhelm the savory broth.
Save the right drippings: Use the fatty portion of plain ham drippings for sautéing. If your reserved drippings are mostly watery juices, use the butter substitute and add 2 tablespoons of those juices with the broth.
Wait to salt: Ham varies widely in saltiness, and the broth becomes more concentrated as it cooks. Season at the end, not the beginning.
Keep the simmer gentle: A hard boil can shred the ham and break apart the potatoes before the beans finish absorbing flavor.
Choose even potato pieces: Consistent 1-inch chunks cook at the same rate. Yukon Gold potatoes hold their shape while developing tender, creamy centers.

Variations

Ham-bone version: Add 1 leftover bone from a fully cooked smoked ham with the broth in Step 3. Remove it before finishing, pick off any usable meat, and return that meat to the pot. Use a total of approximately 1 1/2 pounds cooked ham, including meat recovered from the bone.
Frozen green beans: Replace the fresh beans with 1 1/2 pounds frozen cut green beans. Add them directly from frozen in Step 4 and follow the same timing for a soft, traditional texture.
Thicker potato finish: For a heartier broth, mash 1 cup of cooked potato pieces instead of 1/2 cup in Step 6. No flour or cream is needed.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Store covered at 40°F (4°C) or below for up to 4 days. The smoky flavor often becomes even better overnight.

Freeze: Freeze cooled stew in airtight containers for up to 3 months, leaving about 1 inch of headspace. Thaw overnight in the refrigerator. The potatoes may soften or become slightly grainy after freezing, but the stew will still be satisfying.

Reheat: Warm on the stovetop over medium-low heat, stirring occasionally, until the stew reaches 165°F (74°C) throughout. Add 1/4 cup water or unsalted broth at a time if needed to loosen it.

Prep ahead: Chop the onion, trim the beans, and dice the ham up to 24 hours ahead; refrigerate in separate covered containers. Cut potatoes may be refrigerated submerged in cold water for up to 24 hours. Drain before cooking.

Nutrition (per serving)

Nutrition is estimated for one-sixth of the recipe using ham drippings and unsalted broth, without optional added salt, parsley, or bread. Values, especially sodium, vary with the ham and broth used.