Cook what you grow
German Pole Beans with Pears and Bacon
The Lower Saxony harvest pot: pole beans, waxy potatoes, and firm pears simmered over a piece of smoky bacon with summer savory until everything is tender.
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Ingredients
serves 4From the garden
- 1½ lb pole beans, topped, tailed, and snapped into 2-inch lengths
- 4 small firm cooking pears, quartered and cored, peel left on · underripe fruit is what you want here; soft pears collapse
- 1½ lb waxy potatoes, peeled and halved
- 1 medium yellow onion, sliced
- 6 sprigs summer savory · the bean herb; a few thyme sprigs stand in if the savory is done
From the pantry
- 8 oz slab bacon, in one piece, or thick-cut slices · smoked pork belly (Speck) is the traditional cut
- 2 cups chicken stock · water works too, the bacon does the seasoning
- salt · to taste
- black pepper