Tilia wrote:I hardly cook typical German food, but this is a famous one from Northern Germany. I like it very much but it might seem a bit strange to people who aren't used to stuff like that (My partner is from Southern Germany and he's not so enthusiastic about it, but he's in general not very open to new tastes...).
It's called: Birnen, Bohnen, Speck (pears, beans, bacon)
400 g bacon (in one piece)
1/2 l water
400 g green beans (fresh, not canned)
300 g pears (small, hard ones, earlier they sold cooking pears, but I haven't seen them for a while)
salt (not too much, the bacon is already salted)
Heat 1/2 l water and cook bacon and chopped onion at low temperature for 20 min.
Take the bacon out and keep it warm
Cook beans together with pepper, salt and savory in that water for 15 min
add pears (leave them whole but remove the rest of the flower) and cook them for additional 10 min
Put the bacon back and heat everything
Add parsley and serve it together with potatoes
My mother cooks the bacon for the whole time, but then most of its flavour is in the sauce.
Whateverman wrote: one question: do you chop up the bacon when you serve the stew? I wouldn't think it would all dissolve in that cooking time...
Tilia wrote:Whateverman wrote: one question: do you chop up the bacon when you serve the stew? I wouldn't think it would all dissolve in that cooking time...
Yes, you'll have to do that. It's quite soft, but when it's completely dissolved you've definitely cooked it for too long.
the best thing with that recipe is the salty bacon taste. You'll have to be creative if you want to eat it without bacon.
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