Traditional German Dishes
Discover how to prepare Birnen Bohnen Und Speck, a typical German recipe
Discover Birnen, Bohnen und Speck, the comforting stew from northern Germany that combines green beans, firm pears, potatoes, and smoked bacon in a lightly creamy broth. A homemade recipe with a delicious contrast between salty, sweet, and aromatic flavors.
Birnen, Bohnen und Speck literally means "pears, green beans, and bacon". This specialty from Schleswig-Holstein brings together simple ingredients in one pot and offers an original balance between the sweetness of the fruit, the freshness of the vegetables, and the smoky flavor of the bacon.
01
Ingredients
Have everything ready before you begin.
- ✓600 g of fresh green beans
- ✓4 firm yellow-fleshed pears
- ✓300 g of smoked bacon or pancetta in one piece
- ✓1 medium onion
- ✓2 large potatoes
- ✓700 ml of vegetable or chicken broth
- ✓2 bay leaves
- ✓1 teaspoon of dried thyme
- ✓1/2 teaspoon of black pepper
- ✓1 teaspoon of salt, or to taste
- ✓2 tablespoons of wheat flour
- ✓2 tablespoons of butter
- ✓2 tablespoons of chopped fresh parsley
- ✓1 tablespoon of apple vinegar
02
Step-by-step method
- 01
Wash the green beans, remove the ends and cut them into pieces of about four centimeters. Peel the potatoes and cut them into medium cubes. Peel and finely chop the onion.
Wash the green beans, remove the ends and cut them into pieces of about four centimeters. Peel the potatoes and cut them into medium cubes. Peel and finely chop the onion.
- 02
Peel the pears, cut them into quarters, remove the core and cut each quarter into two or three pieces. Use firm pears so they keep their shape during cooking.
Peel the pears, cut them into quarters, remove the core and cut each quarter into two or three pieces. Use firm pears so they keep their shape during cooking.
- 03
Cut the bacon into thick cubes
Cut the bacon into thick cubes. Heat a large pot over medium heat and cook for five or six minutes, stirring occasionally, until it is golden brown on the outside and tender in the center.
- 04
Remove some of the fat if it has accumulated too much, leaving about one tablespoon in the pot. Add the onion and sauté it with the bacon for three minutes, until it is translucent.
Remove some of the fat if it has accumulated too much, leaving about one tablespoon in the pot. Add the onion and sauté it with the bacon for three minutes, until it is translucent.
- 05
Add the potatoes and stir for one minute so they absorb the bottom of the pot. Add the green beans, bay leaves, thyme, and black pepper.
Add the potatoes and stir for one minute so they absorb the bottom of the pot. Add the green beans, bay leaves, thyme, and black pepper.
- 06
Pour in the hot broth
Pour in the hot broth. It should almost completely cover the vegetables. Bring the mixture to a boil and, when it starts to boil, reduce the heat.
- 07
Cover the pot and cook for about fifteen minutes, until the potatoes start to soften and the green beans are tender, but still slightly firm.
Cover the pot and cook for about fifteen minutes, until the potatoes start to soften and the green beans are tender, but still slightly firm.
- 08
Add the pears carefully, stir gently and cover the pot again
Add the pears carefully, stir gently and cover the pot again. Cook for another eight to ten minutes, until the green beans and potatoes are cooked and the pears can be pierced with a knife without falling apart.
- 09
To thicken the broth, melt the butter in a small pan over medium heat. Add the flour and stir for one minute until a smooth paste forms.
To thicken the broth, melt the butter in a small pan over medium heat. Add the flour and stir for one minute until a smooth paste forms.
- 10
Gradually add a ladle of the hot broth from the pot, stirring constantly. When the mixture is uniform, add it to the pot and stir gently.
Gradually add a ladle of the hot broth from the pot, stirring constantly. When the mixture is uniform, add it to the pot and stir gently.
- 11
Cook the stew uncovered for another three or four minutes, until the broth has a lightly creamy texture. Remove the bay leaves and taste before adding salt. Add it gradually only if necessary.
Cook the stew uncovered for another three or four minutes, until the broth has a lightly creamy texture. Remove the bay leaves and taste before adding salt. Add it gradually only if necessary.
- 12
Turn off the heat and add the apple vinegar
Turn off the heat and add the apple vinegar. Mix gently, cover the pot and let the stew rest for five minutes.
- 13
Serve hot, making sure each plate contains bacon, green beans, potatoes, and several pieces of pear. Finish with chopped fresh parsley.
Serve hot, making sure each plate contains bacon, green beans, potatoes, and several pieces of pear. Finish with chopped fresh parsley.
- Choose firm and slightly unripe pears to prevent them from falling apart during cooking.
- Add the pears after the green beans and potatoes have cooked for about fifteen minutes.
- Taste the stew before adding salt, as the bacon and broth can provide enough seasoning.
- The broth should be lightly creamy, but not as thick as a stew sauce.
- If the stew becomes too thick when reheating, add a little more broth and heat it over low heat.
- Avoid boiling it vigorously when reheating so the pear pieces do not break.