Birnen, Bohnen und Speck
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- Step 3
Crumble the bacon over the pears and beans and serve.
- This goes well with mashed potatoes.
Private Notes
Comments
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.
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??
This was a recipe I heard my grandmother talk about, but do not remember having as a young child when she lived with us, and only explored it for the first time a few years ago, when my CSA included green beans and the lovely red Anjou pears on our tree ripened. I think Oma cooked something like the recipe in The New German Cookbook by Jean Anderson and Hedy Würz, which is fairly soupy. I think I'll try this crisp bacon version as casserole of mashed potato topped by this combo.