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Recipe: Pears, beans and bacon
This time we take a trip to the north of Germany, to Schleswig-Holstein. From the three ingredients pears, green beans and streaky smoked bacon, the Schleswig-Holstein conjures his autumnal traditional dish. Inexpensive, simple and prepared with regional ingredients, "pears, beans and bacon" was and still is a popular meal. Typical northern German is also here the combination of sweet and hearty. Bacon, beans and pears are cooked together and served with boiled potatoes.

Ingredients (serves 4):

  • 750 g French beans or green beans
  • 4 small pears (approx. 125 g each)
  • 500 g bacon
  • 500 g potatoes (firm boiled)
  • 2 onions  
  • 4 sprigs of savory
  • 1 level tablespoon cornstarch  
  • salt
  • pepper  
  • kitchen twine  

How to do it:

  1. Peel the potatoes and boil them separately with salted water.

  2. Peel the onions and cut them into slices. Add to about 1 1/4 liters of lightly salted water with the bacon in one piece (or already cut into portion pieces), bring to a boil and cook in a covered pot over medium heat for about 45 minutes.

  3. Clean, wash and break the beans into pieces. Add after about 25 minutes of cooking the bacon and simmer with it for about 20-25 minutes more.

  4. Wash savory, pat dry, set aside some for garnish. Tie rest into a bunch with kitchen twine. Wash pears and add to pot with savory about 15 minutes before end of cooking time.

  5. Remove bacon, pears and savory. Cut bacon into pieces if necessary. Cut pears in half lengthwise. Stir starch in a little water until smooth, thicken simmering broth with it until slightly creamy, boil up again and season with a little salt and pepper.

  6. Arrange one or two pears on the plate for each person, add a good portion of bacon and beans as well as potatoes and cooking broth as desired.