Green bean, bacon and pear braise

Name: Green bean, bacon and pear braise
Yield: Serves 6
Cuisine: German recipes
Ingredients: 750g double-smoked streaky bacon in a block (from good butchers); 350g green beans, trimmed; 6 small firm ripe pears, unpeeled; ½ tsp dried summer savoury or ¼ tsp of dried marjoram and ¼ tsp dried thyme; 2 tbsp chopped fresh parsley; 1 tsp salt

Easy
November 2005

Easy
November 2005

Serves 6
Ready in 1 hour 10 minutes

This traditional green bean, bacon and pear braise recipe is from Hamburg in northern Germany.

Gluten-free recipes

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Ingredients

750g double-smoked streaky bacon in a block (from good butchers)
350g green beans, trimmed
6 small firm ripe pears, unpeeled
½ tsp dried summer savoury or ¼ tsp of dried marjoram and ¼ tsp dried thyme
2 tbsp chopped fresh parsley
1 tsp salt

Method

Place the bacon in a large, heavy-based saucepan with enough water to cover, and put over a medium heat. Bring to the boil then reduce the heat to low, cover and simmer the bacon for 30 minutes.
Add the beans, pears and dried herbs and simmer, uncovered, for a further 30 minutes. Sprinkle with the parsley and season with the salt.
Slice the bacon and divide between bowls, along with the beans. Add 1 pear to each bowl and ladle in some broth to serve.