Smoked Matjes with Pear, Beans and Bacon

5 from 3 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 100 kcal


  • 6 Discs Smoked matjes fillet
  • 200 g Diced bacon
  • 1 size Pear fresh
  • 300 g Green beans fresh
  • 2 piece Fresh onions
  • 3 Branches Fresh thyme
  • 3 Branches Black pepper from the mill
  • 3 Branches Salt
  • 2 tablespoon Sunflower oil
  • 1 tablespoon Herb vinegar
  • 0,5 bunch Fresh smooth parsley
  • 300 Milliliters Water



  • Pear, beans and bacon come from northern Germany. I had never eaten such a dish before. According to the ingredients, I imagined it would be good with new matjes and therefore thought of my dish. My Göga, who was skeptical at first, was enthusiastic afterwards. And now to the preparation.
  • Cook the cleaned and chopped beans in the water with a little salt and thyme. Remove the thyme, strain it and collect the water. Then place the beans in a bowl with chopped parsley and diced onions.
  • Cut the bacon into small slices and dice the pear from the core. First fry the bacon in the oil, then briefly sweat the pear through with it. Pour approx. 100 milliliters of bean water. Add pepper and vinegar and let everything steep for 10 minutes on the lowest level.
  • Let it cool down and then add everything to the other ingredients with as much gravy as you think. Mix everything well and let it sit for a while.
  • Put the matjes on a plate and spread the pear, bean and bacon mixture over the top. There was also jacket potatoes. Good Appetite.


Serving: 100gCalories: 100kcalCarbohydrates: 4.7gProtein: 4.7gFat: 7.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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