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Pears, Beans and Bacon | Northern German Classic
(0)
65 min
Under an hour
Knuspr-Küche
Ein traditioneller norddeutscher Spätsommer-Klassiker: Zarter, rauchiger Bauchspeck harmoniert perfekt mit knackig-frischen grünen Bohnen, aromatischen Birnen und feinen Kartoffeln.
Ingredients
Preparation method
Preparation
Wash, trim, and optionally halve the green beans. Wash the firm pears thoroughly, remove the core, and cut them into quarters or wedges. Peel the potatoes and cut them into bite-sized cubes. Peel and finely dice the onion.
Cooking & Simmering
Place the pork belly bacon into a large pot along with the finely diced onion, bay leaves, and vegetable broth. Bring to a boil and simmer gently over medium heat for about 25 minutes so that the bacon becomes wonderfully tender and the broth develops a rich flavor.
Now add the prepared beans, potato cubes, and fresh thyme sprigs to the pot. Cover and simmer gently for another 15 minutes.
Chef's tip
Firm cooking pears or firm dessert pears such as Conference are especially suitable for this dish, as they retain their shape during cooking and create a harmonious sweet-and-savory balance with the smoky bacon.
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