Ham, green beans, and potatoes is a timeless comfort food dish that brings together savory, smoky ham with tender potatoes and crisp green beans in a hearty, one-pot meal. This recipe is beloved for its simplicity, affordability, and the way it turns a handful of basic ingredients into a deeply flavorful family dinner. Whether you’re looking to use up leftover ham or craving something nostalgic and filling, this classic combination never disappoints.
Ingredients
- 1.5 pounds smoked ham (bone-in or boneless), cut into 1-inch cubes
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or water, but broth adds more flavor)
- 1 tablespoon olive oil or unsalted butter
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 bay leaf
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prep the ingredients: Cube the ham, trim and cut the green beans, chop the potatoes, dice the onion, and mince the garlic. Set aside.
- Sauté the aromatics: In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil or butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Stir in the garlic and cook for 1 minute until fragrant.
- Add ham and potatoes: Stir in the cubed ham and cook for 2-3 minutes. Add the potatoes, salt, pepper, and thyme (if using), and toss to coat everything evenly with the aromatics and oil.
- Add broth and simmer: Pour in the chicken broth and add the bay leaf. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Add green beans: After 10 minutes, add the green beans to the pot. Stir, cover again, and simmer for another 15-20 minutes, or until the potatoes and green beans are tender but not mushy.
- Check seasoning and finish: Taste the broth and adjust salt and pepper as needed. Remove the bay leaf. If you prefer a thicker broth, you can mash a few potatoes against the side of the pot and stir them in.
- Serve: Ladle into bowls and garnish with chopped fresh parsley if desired. Serve hot, with crusty bread or cornbread on the side.
Tips
- Substitutions: If you don’t have fresh green beans, frozen ones work well—add them in the last 10 minutes of cooking. Smoked turkey or kielbasa can replace ham for a different flavor.
- Potato types: Yukon Gold or red potatoes hold their shape best, but russets can be used for a creamier texture (though they may break down more).
- Flavor boosters: For extra depth, add a tablespoon of apple cider vinegar or a splash of hot sauce at the end. A pinch of smoked paprika can also enhance the smoky notes.
- Common mistakes: Don’t overcook the green beans, or they’ll become limp and lose their color. Add them after the potatoes have had a head start.
Serving Suggestions
This dish is a meal in itself, but it pairs beautifully with rustic bread, cornbread, or soft dinner rolls to soak up the savory broth. For a lighter side, serve with a crisp green salad dressed simply with lemon and olive oil. Pickled vegetables or a little homemade chow chow can add a bright, tangy contrast. If you want to round out the meal, offer sliced tomatoes or a quick cucumber salad on the side.
Variations
- Crockpot/Slow Cooker: Layer the potatoes, ham, and green beans in the slow cooker. Add onion, garlic, seasoning, and broth. Cook on low for 6-7 hours or high for 3-4 hours, until everything is tender.
- Spicy version: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the onions for heat.
- Southern-Style: Use a ham hock or smoked turkey leg for a more traditional, deeply flavored broth. Remove the meat from the bone, shred, and return to the pot before serving.
- Vegetarian: Omit the ham and use vegetable broth. Add a can of drained white beans for protein and a dash of smoked paprika for flavor.
- With carrots: Add 2-3 carrots, sliced into rounds, when you add the potatoes for extra color and sweetness.
Storage and Reheating
Let leftovers cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months—be aware that potatoes can sometimes become grainy after freezing, but the dish will still taste great.
To reheat, place desired amount in a saucepan with a splash of broth or water. Warm over medium heat, stirring occasionally, until hot throughout (about 10 minutes). For microwave reheating, transfer to a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between, until hot. If reheating from frozen, thaw overnight in the refrigerator for best texture, then heat as above.
Frequently Asked Questions
- Can I use leftover holiday ham for this recipe?
- Absolutely! Leftover baked or spiral ham works perfectly. Just trim off any sweet glaze (if present), cube the ham, and proceed as directed. Using leftover ham bone can add even more flavor—simply simmer it with the broth and remove before serving.
- Is this dish gluten-free?
- Yes, as written, this recipe is naturally gluten-free. Just double-check your broth label to ensure it doesn’t contain any added gluten-containing ingredients or thickeners.
- Can I make this ahead of time?
- Yes! Ham, green beans, and potatoes reheat well and often taste even better the next day as the flavors meld. For best texture, slightly undercook the green beans if you plan to reheat so they don’t get too soft.
- What’s the best way to keep the potatoes from falling apart?
- Use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better than russets. Cut them into uniform chunks and avoid overcooking—check for doneness with a fork, and remove from heat once just tender.
- Can I add other vegetables?
- Definitely. Carrots, celery, or even sweet potatoes can be added. Add firmer vegetables (like carrots) with the potatoes, and more delicate ones (like peas) in the last few minutes of cooking.
- How can I make the dish less salty?
- If your ham or broth is particularly salty, reduce or omit added salt, and use low-sodium broth. You can also add extra potatoes or green beans to balance out saltiness, or serve with unsalted bread.