Pear, bean and bacon casserole

Ingredients for 4 servings:

• 750 g potatoes
• 500 g green beans
• 1 large onion(s)
• 375 ml water
• 2 bulb(s)
• 150 ml milk
• 250 g Black Forest ham
• ½ pot of parsley
• 2 tbsp, heaped savory, dried
• salt and pepper
• nutmeg

Instructions

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

Peel the potatoes and cut into pieces. Boil in salted water for about 20 minutes. Trim, wash, and halve the beans. Peel and dice the onion, and sauté in a saucepan. Deglaze with 375 ml water and bring to a boil. Add 1 teaspoon of salt, the beans, and savory. Cover and simmer for about 10 minutes. Wash, halve, core, and wedge the pears. Fold the pear wedges into the beans and simmer for 5-10 minutes. Heat the milk, drain the potatoes. Add the milk and butter, and mash. Season the mashed potatoes. Line a baking dish with bacon, leaving half a slice hanging over the sides. Pour the mashed potatoes into the dish. Drain the bean and pear mixture, reserving the liquid. Pick and chop the parsley leaves, and fold them into the beans. Spread the beans over the mashed potatoes. Pour in about 150 ml of the liquid. Cover the beans with the overhanging bacon. Bake in a preheated oven at 175°C (350°F) until the bacon is crispy. 345 kcal per serving.