Pears, beans and bacon

Ingredients for 6 servings:

• 600 g smoked pork
• 500 g green beans
• 300 g potatoes, waxy
• 4 large pears
• 2 small potatoes, floury
• 1 large onion(s)
• 1 sprig(s) of thyme
• 1 bay leaf
• 1 tbsp mustard
• 1 tbsp horseradish
• some salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Instead of bacon, I prefer Kassler from the neck

Cut the smoked pork into approximately 20 x 2 cm pieces and roughly dice the onion. Place in a large pot with approximately 1 liter of water and slowly bring to a boil. In the meantime, peel the floury potatoes and cut them into very small cubes. Add them to the pot. Add the floury potatoes as quickly as possible, as they should cook completely; their sole purpose is to bind the liquid and make it creamy. Repeat with the waxy potatoes. Now trim and wash the beans, chop them slightly smaller, and add them. Wash and core the pears, and add them to the pot. Add the mustard and horseradish and mix well. Add the thyme and bay leaf, season with salt and pepper, and cook for approximately 20-25 minutes, until the potatoes are tender. Remove the thyme and bay leaf before serving.