Birnen, Bohnen und Speck

By Moira Hodgson

Total Time
30 minutes
Rating
5(9)
Comments
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Featured in: FOOD; PEARS OF ALL SORTS FINDING WAY TO MARKET

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Ingredients

Yield:4 servings
  • 6pears
  • ½cup water
  • 1pound string beans, trimmed
  • 6strips thick-cut bacon
  • Lemon peel
  • Thyme
  • 2tablespoons sugar
  • 2tablespoons vinegar
  • Lemon juice
  • Coarse salt and freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

409 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 14 grams dietary fiber; 38 grams sugars; 10 grams protein; 1197 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel, core and slice the pears. Simmer them in water for 10 minutes, then add the beans. Cook them until almost done but still a vivid green.

  2. Step 2

    Meanwhile, fry the bacon until crisp. Remove from pan and drain on paper towels. Add the vegetables, toss in the fat and add the remaining ingredients. Cover and simmer until the beans are cooked.

  3. Step 3

    Crumble the bacon over the pears and beans and serve.

Tip
  • This goes well with mashed potatoes.

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Ratings

5 out of 5
9 user ratings
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Comments

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Turit

This deserves more than no photo and three reviews! I made it tonight and was blown away by the flavors that developed. The pears had an aroma that they did not have raw; crazy! I used four Bartlett pears, balsamic for the vinegar and a sip of maple syrup instead of sugar. Served with boiled potatoes rather than mashed which is closer to the original Northern German dish (I am from there).

Rich

Tried this first time for a pot luck with 12 people. Risky, but everyone enjoyed it. I doubled the recipe, using the grated peel and juice of one lemon, and 2-3 tsp. of dried thyme. After simmering the pears and green beans I drained about 2-1/2 cups of liquid. I then added the remaining ingredients and finished cooking until the beans still had a slight crunch. There was still quite a bit of liquid, but the flavors blended nicely for a tasty result.

Rich

Sounds good, but would be nice to have some direction for quantity of lemon peel, thyme, and lemon juice. Is the lemon peel to be grated??

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