Nasturtium peas with pear and bacon

Ingredients for 4 servings:

• 250 g peas (nasturtium peas)
• 250 g potatoes
• 250 g onion(s)
• 250 g bacon cubes
• 250 g pear(s)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp caraway powder
• 0.1 liter beer preferably dark, malty with a distinct hop note

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

Rustic braised dish from the cast iron roaster or Dutch oven over an open fire.

Soak the nasturtium peas overnight. Peel and dice the onions, potatoes, and pears (walnut-sized). Place them in a cold, cast-iron roasting pan along with the bacon, nasturtium peas, water, and spices. Simmer on low heat or next to the fire for about 1 hour. Stir occasionally and check that there is still enough liquid. Add a little more beer if necessary. The dish is ready when the peas are soft. The ingredients can be varied in composition and quantity according to your needs and preferences. Nasturtium peas are an ancient, rediscovered legume. The combination of pear and bacon is often found in peasant cuisine, for example in Westphalia. In this stew, the bacon can be replaced in whole or in part with pork neck, minced pork, or similar. For a vegan version, replace the bacon with hearty root vegetables, e.g. E.g. parsnip, parsley root, celery root, turnip, etc.