Pears Beans and bacon

Pears Beans and bacon
Quantity Ingredient
400 g Streaky bacon
0,5 Onions
0,5 l Hot water
400 g Green beans
300 g Pears
Pepper from the mill
Beans Cabbage
2 tbsp Parsley
400 g Potatoes

Pears, beans and bacon is a traditional Hamburg dish that is very old. Classically it is prepared with very firm cook pears, but unfortunately they are hard to get. Serve with either Pell potatoes or salt potatoes. Cut the streaky bacon into thick slices, as shown in the picture above. Cut half an onion into cubes. Put both in a saucepan, cover with hot water and bring to the boil briefly. Reduce the temperature and let the bacon simmer for about 20 minutes at low temperature. Remove the bacon from the stock, wrap in aluminium foil and keep warm. Rinse and clean the green beans and place them in the broth. Season the broth with pepper, salt and bean cabbage. Put a lid on the pot, boil the broth and reduce the temperature. Cook the beans on medium heat for about 15 minutes, not too soft. Remove the flowers from the lower part of the pears. Do not peel the pears, just wash them and place them whole with the stalk on the beans. Cook the pears for about 10 minutes. Then add the streaky bacon and heat. Arrange pears, beans and bacon together on preheated plates. Finely chop the parsley and sprinkle beans and bacon over the pears. Boil down the broth slightly at high temperature and pour over the beans just before serving. Serve with potatoes. Cut the white fat and rind off the bacon. Otherwise the dish has about 400 kcal more per serving.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
636 kcal
52 g
27 g
40 g

(C)opyright by Marions Kochbuch