Pears and green beans with smoked bacon
Firm pears simmer over green beans and smoked bacon with savory, in a northern German classic.
Active time20 min
Cooking40 min
Total1 h
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Ingredients
- 10 g fresh parsley
- 800 g firm fresh pears
- 170 g raw boneless smoked pork belly bacon
- 480 ml drinking water
- ≈ ¼ tsp ground black pepper
- 1 g dried savory
- 3 g fine salt
- 680 g frozen cut green beans
Preparation
Peel and core the pears. Halve the pears. Cut the bacon into thin strips. Put in a large cold saucepan and cook over medium heat for about 10 min, stirring, to cook it and render the fat without drying it out.
800 g firm fresh pears170 g raw boneless smoked pork belly bacon- knife
- board
- large saucepan
- spoon
Pour all the measured water into the pan and add the still-frozen beans and all the savory. Place the pear halves on top. Bring to a simmer, cover and gently cook for about 30 min until the pears and beans are tender and the bacon is fully cooked. Carefully stir the beans and spoon the juices over the pears without breaking them.
480 ml drinking water1 g dried savory680 g frozen cut green beans- lidded saucepan
- spoon
Chop the parsley. Stir all the salt and pepper into the beans, then divide beans, bacon, pears and all the cooking juices among shallow bowls. Scatter all the parsley over and serve hot.
10 g fresh parsley≈ ¼ tsp ground black pepper3 g fine salt- knife
- board
- spoon
- shallow bowls
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration