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Pears, Beans and Bacon | Northern German Classic
(0)
75 min
Under an hour
Knuspr-Küche
Ein echter norddeutscher Traditionsklassiker für den Spätsommer: Deftig geräucherter Bauchspeck trifft auf knackige grüne Bohnen und zarte, süße Birnen. Die Kombination aus herzhafter Würze und feiner Fruchtsüße – im Norden liebevoll 'broken sööt' genannt – macht dieses Gericht zu einem unverwechselbaren Wohlfühlessen. Serviert mit feinen Salzkartoffeln ist es einfach, bodenständig und herrlich aromatisch.
Ingredients
Preparation method
Cooking the bacon
Place the pork belly bacon in a large pot together with the peeled, halved onion, bay leaves, and a little fresh thyme. Cover with approx. 750 ml of water, bring to a boil, and simmer gently over medium heat, covered, for about 30 minutes.
Cooking the beans & pears
In the meantime, wash, trim, and optionally halve the green beans. Wash the pears thoroughly and remove the stems, but leave the skin and core intact (traditionally they are cooked whole so that they stay juicy).
After the bacon has cooked for 30 minutes, add the prepared beans to the pot with the meat. Carefully place the pears on top so they steam gently. Cover and cook everything together for another 20 to 25 minutes, until the beans are tender-crisp and the pears are soft.
Chef's tip
Traditionally, firm cooking pears are used. If these are not available, firm dessert pears like Conference or Abate are particularly well suited.
Leftovers reheat wonderfully the next day – once infused, the bean and bacon stock tastes almost even more flavorful.
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