John Myers
Ingredients for 4 servings:
- 800 g beans, green fresh
- 4 cooking pear(s), alternatively Conference
- 500 g bacon, streaky
- 500 g bones from cured meat (Kasseler, thick rib or similar)
- 500 g waxy or mostly waxy potatoes
- 1 onion(s)
- 1 bunch of savory
- 1 bay leaf
- 5 allspice berries
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes
North German classic
Add the bacon, bones, bay leaf, allspice, pepper, and diced onion to 1 liter of water, bring to a boil, and simmer on low heat for about 35 minutes. Remove the meat and set aside. Strain the broth and taste. It should be very strong and salty; add more salt if necessary. Simmer the peeled potatoes in the broth for about 15 minutes. Then add the cleaned and sliced beans to the potatoes and cover with savory. Finally, add the pears to the beans and simmer everything for another 15 minutes. Slice the meat and serve. Serve with mustard. Some people thicken the broth. Personally, I don’t like that.
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