Although it more sounds like a German law firm, “Bohnen, Birnen und Speck” is actually delicious one-pot meal (Eintopf) made with green beans, pears and bacon.
RECIPE BY HELGA WENGLER
1 ½ pounds fresh green beans, or two 9 ounce packages of frozen, cut green beans
¾ pound smoked slab bacon, cut in to cubes
1 tablespoon savory or thyme
3 medium potatoes cubed
3 firm pears (not soft) quartered
1 small bullion cube
2 cups of water, salt and pepper to taste
1 ½ tablespoon cornstarch or flour
Cut fresh green beans in 1 ½ to 2 inch pieces, set aside.
In Dutch oven, cook bacon until fat is rendered out.
Remove bacon and drain on a paper towel.
Leave about 2 tablespoon of fat in pan; sauté green beans about 5 minutes
Add 2 cups of water, bullion cube, savory or thyme and pepper
Cook 15 minutes, then add cubed potatoes and quartered pears
Cook 15 to 20 minutes. When tender, thicken with corn starch or flour
Add salt and pepper to taste
ABOUT HELGA WENGLER – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with viewers. She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more recipes from Helga.
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