Pennsylvania Dutch Wax Beans

Our garden is booming and this year’s harvest of yellow string beans has been bountiful. The pods are huge, blemish-free, and absolutely delicious. Miraculously, the rabbit family that inhabits our garden hasn’t spotted them yet (or they think that carrot tops and red beet greens are more appealing)!

I know in the South, they call wax beans "string beans," but I am from the North and my Pennsylvania Dutch ancestors called them string beans. My great grandparents had a "truck patch" and consistently grew enough yellow string beans to supply several households for the year. My grandmother and great grandmother used to prepare them for winter by blanching half of them for the freezer and drying the other half for storage in two-gallon mason jars.

String beans were only prepared two ways: as fresh string beans and potatoes or as dried string beans and ham. There were no other recipes for them. Reflecting back, I recognize why. These were hearty, satisfying dishes that were full of flavor and simple to make.

PA Dutch String Beans and Potatoes

• 8 medium red potatoes


• 8 cups fresh yellow wax beans


• 12 oz evaporated milk


• 1 stick butter


• cold water


• salt and freshly ground pepper to taste

Peel potatoes and cut into substantial one-inch cubes. Place the potatoes in the bottom of a stockpot and cover about three-quarters of the potatoes with cool water. Clean the yellow string beans by removing their stems and then place them on top of the potatoes in the stockpot. Season with salt and freshly ground black pepper.

(Do not stir - allow the wax beans to steam as they rest on top of the potatoes.) Heat on high until the water boils; then reduce heat to simmer for 15 to 20 minutes. Remove from heat when potatoes are done. Do not drain.

Add the evaporated milk and butter to the pot of vegetables. Return the pot to the warm burner until the butter melts. Gently stir to blend the ingredients. Ladle into large bowls and serve. Serves 4-6 as a main course.

PA Dutch Smoked Ham with Dried String Beans

• 1 smoked ham


• 2 cups dried string beans*


• 8 medium red potatoes


• water


• black pepper

Put smoked ham in large roasting pan. Add dried string beans and sufficient water to cover the string beans. Season with black pepper. Cover the roasting pan and bake at 325°; 20 minutes for every pound of ham. Baste the ham periodically with the broth from the pan. (You may need to add water if you see that the beans are not covered with broth.)

When one hour of baking time remains, peel and dice the potatoes into one-inch cubes. Add them to the roasting pan, cover, and continue baking until done. Remove the roasting pan from the oven. Ladle string beans, potatoes, and broth into large bowls. Top each bowl with a slice of ham and serve.

*Dried string beans are available at specialty markets. We dry our own on an old drier that we fill with water and heat over a portable double-burner. It takes many hours and lots and lots of string beans, since they reduce to about one-eighth their original volume.