BIRNEN, BOHNEN UND SPECK
Provided by Moira Hodgson
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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)
Make and share this Birnen, Bohnen Und Speck (Pears, Beans and Bacon) recipe from Food.com.
Provided by drhousespcatcher
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 666.7, Fat 45.6, SaturatedFat 15.1, Cholesterol 68, Sodium 1141.6, Carbohydrate 53.1, Fiber 15.3, Sugar 24.9, Protein 17.2
BIRNEN, BOHNEN UND SPECK
"Pears, Beans and Bacon." From "The Art of German Cooking" by Betty Wason published 1967. A delicious treat (but don't eat this too often, it's not exactly healthy).
Provided by Da Huz
Categories Pork
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362.4, Fat 17.5, SaturatedFat 5.7, Cholesterol 25.7, Sodium 709.6, Carbohydrate 49.3, Fiber 9, Sugar 33.2, Protein 6.5
GREEN BEANS AND PEARS WITH BACON
This recipe comes from Hamburg, Germany where it's called 'Bohnen und Birnen mit Speck.' It's a delicious variation of a traditional dish.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Green Beans
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 27.6 g, Cholesterol 20.4 mg, Fat 8 g, Fiber 7.7 g, Protein 9.4 g, SaturatedFat 2.6 g, Sodium 442.5 mg, Sugar 13.8 g
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