This recipe is my interpretation of a traditional northern German dish by the name of Pears, Beans and Bacon. This is hearty, autumnal fare (when does summer start this year?) and a simple way of turning a portion of green beans into a fully-fledged meal. I have to eat it at least once during the season.
4 big floury potatoes
a good handful of beans
100g bacon rashers cut into strips
400 ml veal stock
400 ml water
Peel and cut the onion into small cubes. Sweat the onion and bacon off in a little olive oil. Then add the peeled and cubed potatoes, savory as well as the stock and water. While this heats up, wash and de-string the beans, cut into ca. 3-4 cm long pieces. Cook with the above for 10-15 mins.
In the meantime wash, core and quarter the pears, then cut in half lengthwise and add. Cook for a further 10 mins until potatoes and beans are cooked. Check the seasoning and adjust (the bacon may have provided enough salt). If you like, mash a few potato pieces to thicken the sauce a little.
NB You can replace the stock and water with equal amounts of other good stock.