Sheet Pan Hoosier Stew with Ham and Green Beans
A one-pan Midwestern comfort dish combining roasted potatoes, drained canned green beans, and diced ham with simple aromatics. The potatoes develop golden edges while the ham adds salty depth and the green beans stay tender-crisp. Serve hot for weeknight dinners or casual family gatherings. This version uses a sheet pan method for minimal cleanup while building flavor through high-heat roasting rather than traditional stovetop simmering.
Ingredients
- 1 pound potatoes, small, whole or cut into 1-inch cubes if large
- 15 ounces green beans, draineddiced carrotsequal weightvegetable
Longer roast time may be needed; stir after initial potato roasting
Full guide → - 16 ounces ham, diced
- ¼ cup olive oil, plus more as neededbutterequal quantityfatadds dairy
Use 6 tablespoons; browns more aggressively, watch for burning
Full guide → - ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground mustard
Instructions
- 1
Preheat oven to 425°F and line a 13x18-inch baking sheet with parchment paper.
- 2
Cut potatoes into 1-inch cubes if large, leave small ones whole.
- 3
Toss potatoes with olive oil and one-third of the seasonings, spread on prepared sheet.
- 4
Roast for 15 to 20 minutes until potatoes begin to soften and are almost fork-tender.
- 5
Add green beans and ham in a single layer, drizzle with more olive oil, and sprinkle remaining seasonings.
- 6
Roast for 15 to 20 minutes more until potatoes are fully fork-tender.
- 7
Serve immediately.
Tips
Check potatoes at the 15-minute mark for even cooking. Smaller cubes finish faster, so stir and monitor closely.
Use quality ham for better flavor, as it's a primary protein. Leftovers work but avoid overly salty varieties.
Spread ingredients in a true single layer to ensure even browning and prevent steaming.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 350°F for 10-12 minutes until warmed through.
Cube potatoes and store in water in the refrigerator for up to 8 hours. Dice ham and measure seasonings ahead. Assemble and roast on the day of serving for best texture.
Serve hot directly from the sheet pan or transfer to a serving platter. Pairs well with cornbread or a simple green salad.
Common Mistakes
Cut potatoes too small to avoid them breaking apart; 1-inch cubes hold shape through roasting.
Skip checking potatoes at 15 minutes to avoid serving undercooked potatoes.
Overcrowd the pan to prevent steaming; use a full-size sheet and arrange in a single layer.
Substitutions
Use 6 tablespoons; browns more aggressively, watch for burning
Full guide →Longer roast time may be needed; stir after initial potato roasting
Full guide →FAQ
Can I use fresh green beans instead of canned?
Yes. Use about 12 ounces fresh green beans trimmed and cut into 2-inch pieces. Add them with the ham in the second stage. They may need up to 25 minutes to become tender-crisp.
What if my potatoes finish cooking before the 15-minute mark?
Smaller potatoes cook faster. Check at 12-13 minutes. Once fork-tender, add green beans and ham immediately and proceed with final roasting.
How long can I keep leftovers and can I freeze this?
Keep refrigerated up to 3 days. Freezing is not recommended as potatoes and green beans become mushy upon thawing. Reheat leftovers gently on a sheet pan.