Fresh Friday: Ham & Beans (and more)

In  this series, chef Rich Baringer gives great recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By guest blogger, Rich Baringer,

In our house, I’m usually the one who tries out all the unique and gourmet recipes.  My wife, Mary Beth, luckily for me, is extremely skilled in making great comfort food. These are the dishes that she was raised on and that just hit the spot. This recipe is one of them.

Often, with these kinds of recipes, there really isn’t a recipe. So we had to estimate the amounts and cooking times. And, to be honest, a recipe like this is really more of a guide. You don’t have to follow it to the letter. A lot has to do with your personal taste.

But whether you follow the recipe closely or not, this meal is worth making. It is so tasty, made with all local, in-season ingredients. The perfect dinner for a lovely summer night. It tastes even better a day or two later.

Green beans from Blooming Glen Farm; photo credit Lynne GoldmanHam & Beans

Serves 8


2 pounds smoked ham butt
1 large onion, chopped coarse
1 pound small new potatoes, cut in half
1 ½ pounds green beans, trimmed
1 small cabbage, cored and chopped coarse
Salt & pepper to taste


  1. Place ham and onion in a large Dutch oven and add water just to cover. Salt to taste and bring to a boil. Lower heat and simmer for about 1 ½ hours.
  2. Add potatoes, beans and cabbage. Return to a simmer for another 30 minutes or until beans and cabbage are cooked to your desired doneness.
  3. Season with salt and pepper to taste.  Serve and enjoy!

Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service.  Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake. Rich graduated from the Culinary Business Academy in Atlanta, is a member of the U.S. Personal Chef Association and owns Dinner’s Done Personal Chef Service. For more information about Dinner’s Done PCS, contact Rich at 215.804.6438, or check out his website.

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