Pears, beans and bacon

Name: Pears, beans and bacon (Birnen, Bohnen und Speck)
Cuisine: German
Ingredients: 15 ml/1 tbsp oil; 4 pieces smoked bacon about 1cm/½in thick, 400 g/14 oz total weight; 700 g/1½ lb green beans, trimmed; 4 small pears, peeled, quartered and cored; 500 g/1¼ lb potatoes, peeled and cut into 1cm/½in cubes; 5 ml/1 tsp chopped fresh savory; 15 ml/1 tbsp plain (all-purpose) flour; 4 slices of bacon

Birnen, Bohnen und Speck

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This is a good example of a classic north German dish where people like to eat food that combines sweet, sour, salty and smoky flavours. Very popular all over the region, it is simple, hearty, warming food at its best.

Ingredients

15 ml/1 tbsp oil
4 pieces smoked bacon about 1cm/½in thick

Europe
Germany
Main course

Method

Heat the oil in a pan over medium heat and fry the bacon pieces for 2-3 minutes on each side. Add 1 litre/1½ pints/4 cups water to the boil, then reduce the heat, cover and simmer for 15-20 minutes. Add the trimmed beans, pears, potatoes and chopped savory and cook, covered, for a further 20-30 minutes.