Pears, Beans and Bacon

Birnen, Bohnen, Speck. Germany

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ¾lb streaky bacon
  • 1oz butter
  • 1lb French beans or runner beans
  • ¾lb cooking pears
  • Salt and pepper
  • Stock
  • Parsley


    Chop the bacon. Soften the butter for melting. Top and tail the beans; if they are large, cut them into small pieces. Peel, quarter and core the pears. Melt the butter in a saucepan and fry the bacon gently without browning. Add the beans and pears. Season with salt and pepper. Add enough stock just to cover the pears and beans. Bring to the boil, cover with a lid and simmer for about forty minutes. Sprinkle with parsley, and serve with boiled potatoes.