Beans, Pears and Bacon

For beans, pears and bacon you need a strong clear soup, but only freshly cooked!

So: Pour all the ingredients with cold water. Strongly fry the onion on a hotplate protected with aluminum foil and then add it. This brings a good aroma and a great color to the soup.

Bring everything to a boil, skim off the coarse foam and simmer gently, covered, for a good 1 hour. Then pour off – cooked off meat maybe further.

Clean beans, peel carrots and cut into slices. Put the beans, carrots and savory in a saucepan, pour in the clear soup and add the cured pork belly.

Cover and simmer for 1 hour. All ingredients will be cooked. Remove the meat and put it in the preheated oven.

Later on, it’s time for seasoning: peel and core a pear, puree it and mix it with the beans/carrots, then add the tomato meat. Season the beans to taste with a little coarse pepper, a touch of white wine vinegar and mustard.

Now add the pears, simmer everything together repeatedly covered for 10-15 min and bring to the table with boiled potatoes.

A wheat beer goes well with it.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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