Entree: Germany – Hamburg & North Sea – Birnen, Bohnen und Speck (Northern German main of pears, green beans, and smoked bacon cooked together in a savory-sweet broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 10 oz (285 g) smoked bacon or speck, cut into 1/2-inch lardons
- 1 tbsp (15 ml) vegetable oil (only if needed to start the pan)
- 1 medium onion, thinly sliced
- 1.5 lb (680 g) waxy potatoes (such as Yukon Gold), peeled and halved if large
- 4 firm pears (preferably Conference or Bosc), peeled, cored, and left whole or halved
- 1 lb (454 g) green beans, trimmed
- 4 cups (960 ml) water
- 1 tbsp (15 g) granulated sugar
- 1 bay leaf
- Salt to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large, heavy-bottomed pot, cook the bacon lardons over medium heat until they render fat and begin to brown, about 6–8 minutes. Remove about 2 tbsp (30 ml) of excess fat if there is too much, leaving flavorful drippings in the pot.
2. Add the sliced onion to the bacon and sauté until softened and translucent, about 5 minutes.
3. Add the water, bay leaf, sugar, and a generous pinch of salt to the pot and bring to a simmer.
4. Add the potatoes to the simmering broth first, and cook for 10 minutes.
5. Add the peeled, cored pears to the pot and continue simmering gently for another 10 minutes.
6. Add the trimmed green beans and simmer everything together until the potatoes are tender, the pears are cooked through but still hold their shape, and the beans are tender-crisp, about 8–10 minutes more.
7. Remove the bay leaf. Stir in the butter and adjust seasoning with salt and pepper to taste. Reserve some bacon lardons for garnish if desired.
8. To serve, spoon potatoes, pears, and beans onto plates, scatter the bacon and any pan juices over the top, and garnish with chopped parsley. Traditionally served hot as a main course.