Birnen Bohnen Und Speck Pears Beans And Bacon Food

BIRNEN, BOHNEN UND SPECK

Steps:

• Place pears in a pot with warm water. Add 1 tbsp lemon juice. Bring to the boil, reduce heat, simmer for 15 minutes.
• While pears are cooking, cook bacon in a skillet. When crispy, remove to a plate with paper towel and reserve bacon grease.
• After simmering for 15 minutes, add beans and salt.
• Drain pears and beans. Crumble bacon into pears and beans.
• Add sugar, vinegar, and 1 tbsp lemon juice to the bacon grease and pour over pears, beans, and bacon.
• Serve hot.

BIRNEN, BOHNEN UND SPECK

Steps:

• Peel, core and slice the pears. Simmer them in water for 10 minutes, then add the beans. Cook them until almost done but still a vivid green.
• Meanwhile, fry the bacon until crisp. Remove from pan and drain on paper towels. Add the vegetables, toss in the fat and add the remaining ingredients. Cover and simmer until the beans are cooked.
• Crumble the bacon over the pears and beans and serve.

BIRNEN, BOHNEN UND SPECK (PEARS, BEANS AND BACON)

Steps:

• put the bacon with the salt into 3/4l water and bring to a boil, leaving to cook covered on medium heat for 30 minute add pears and onion and leave to cook for another 10 minute.
• add beans and leave to cook for another 30 minute.
• take out the bacon and cut into small pieces.
• salt and pepper to taste and add the bacon strips.
• serve over boiled potatoes.
• from original poster:.
• This is a very typical northern German dish that will be served end of summer, early fall. The pears used in this recipe are not the juicy pears, that you would buy normally, but rather a small type which remains it's shape when being cooked. On markets they are usually sold as cooking pears and not recommended to eat raw as they are a bit sour. This is how it is cooked in my family for generations. I'm sure other families have their own recipes, but for a reason unknown to me, whenever my mum made it, she reported on her return from the butcher's who else was making it the same day (usually 5 or 6 other families using the same butcher). It is a dish, though comparatively cheap, eaten by rich and poor alike. It is served with boiled potatoes.

BIRNEN, BOHNEN UND SPECK

Steps:

• prep: 20 mins cook: ca. 50 mins unattended Trim and wash the beans. Cut them into ca. 5cm long pieces. Peel the potatoes. If you have big ones, cut them into chunks. Wash the pears, but don't peel or cut anything off. Mince your herbs. In a big pot, place the speck slices and cover with cold water, around 2 cm. higher above the slices. Add pepper. Bring to a boil over medium heat and let simmer for 10 minutes. Add the beans, potatoes, pears and the savory, fill up with water if too much has boiled away. Let cook, over medium-high heat, for another 20 to 30 mins, until the beans and the potatoes are done and the water has pretty much boiled down. This is not a soup, but some liquid is necessary. Adjust salt. You can sprinkle some more herbs over individual bowls. [http://stellareaats.blogspot.com/2010/10/memories-of-birnen-bohnen-und-speck.html]

GREEN BEANS AND PEARS WITH BACON

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
• Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
• Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

BOHNEN, BIRNEN, UND SPECK

Steps:

• Bring the salt and water to a boil in a very heavy saucepan, then reduce heat to very low.
• Add the beans, top with the pears, then the bacon.
• Add the savory and pepper, cover, and let simmer for 45 minutes.
• Sprinkle with the chopped parsley, then serve.