Traditional Northern German Fall Stew: Pears, Beans and Bacon 2nd Edition
Birnen, Bohnen und Speck or Pears, Beans and Bacon - an adopted version of a perfect autumn and winter comfort meal from Northern Germany. Low-caloric, nutritious and easy to make.
Servings 2
Ingredients
- vegetable oil to fry
- 1 medium-sized onion, chopped
- 1 clove garlic, minced
- a bunch of scallions, chooped
- 250 grams or 9 oz potatoes, peeled and diced
- 1 bay leaf
- pinch aof salt
- freshly ground black pepper
- 200 ml or 3/4 cup dark beer with caramelized malt
- 4-6 slices smoked ham
- 2 tablespoons honey
- 1-2 medium-sized pears, cut into wedges
- 250 grams or 9 oz French green beans
- chopped fresh parsley, sour cream or crème fraîche for serving + beer!
Instructions
- Put a skillet or a casserole pan over medium heat. Add a bit of oil and add onion, garlic and scallions (keep a tablespoon of chopped scallions for decoration). Fry for 4 minutes, stirring occasionally.
- Preheat the oven to 180 ºC or 355 ºF.
- Add potatoes, bay leaf, beer, salt and pepper. Stir everything together and bring to the boil.
- Cover with the lid and reduce the heat to a simmer. Cook for 10 minutes.
- Meanwhile, coat pear wedges with a half of a 1:1 honey-water mixture and put them in the oven for 15 minutes.
- Add French green beans to the skillet. Cook for 10 more minutes.
- Coat smoked ham slices with the other half of the 1:1 honey-water mixture and put them in the oven for about 5 minutes.
- Mix pears with potatoes and beans. Season with salt and black pepper to taste.
- Serve with parsley, scallions, smoked honey-glazed ham and a tablespoon of sour cream or crème fraîche. A glass of dark beer will go very well with the stew.
- Enjoy!