Birnen, Bohnen und Speck (Pears, Beans, and Bacon Stew)

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 600 g green beans, trimmed (about 1.3 lb)
• 4 small firm pears (about 500 g), halved and cored
• 250 g smoked slab bacon in one piece (about 9 oz)
• 1 medium yellow onion, halved
• 750 ml low-sodium chicken or vegetable stock (3 cups)
• 2–3 sprigs fresh summer savory (or 1 tsp dried)
• 1 bay leaf
• 1.5 tbsp apple cider vinegar (plus more to taste)
• 1 tsp freshly ground black pepper; fine sea salt to taste
• 1 tbsp unsalted butter (optional)
• 800 g waxy potatoes (about 1.75 lb), for salted potatoes

Do This

• 1) Prep: Trim beans; halve and core pears (leave peel on if thin). Halve onion.
• 2) Broth: In a pot, combine bacon, onion, stock, savory, and bay. Bring to a boil, then simmer gently (about 190°F / 88°C) for 15 minutes.
• 3) Beans: Add beans and simmer uncovered 8–10 minutes until just tender.
• 4) Pears: Nestle in pears; simmer 10–15 minutes until pears are tender and beans cooked.
• 5) Potatoes: While stew simmers, boil potatoes in heavily salted water until tender, 18–20 minutes; drain.
• 6) Finish: Remove bacon, slice, and return. Stir in vinegar, pepper, and salt to taste; swirl in butter (optional). Serve with potatoes.

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Why You’ll Love This Recipe

• True to North-German tradition: sweet pears, tender beans, and smoky bacon in a savory broth.
• Balanced flavors: a gentle splash of cider vinegar brightens the rich, smoky stew.
• Weeknight friendly: one pot for the stew, one pot for the salted potatoes.
• Make-ahead friendly: flavors deepen as it rests and reheats beautifully.

Grocery List

• Produce: Green beans, small firm pears, yellow onion, waxy potatoes, fresh summer savory (or dried), fresh parsley (optional)
• Dairy: Unsalted butter (optional)
• Pantry: Smoked slab bacon, low-sodium stock, bay leaf, apple cider vinegar, fine sea salt, black pepper

Full Ingredients

Beans, Pears & Bacon

• 600 g green beans, trimmed and cut into 5–6 cm pieces (about 1.3 lb)
• 4 small firm pears (about 500 g), halved lengthwise and cored; peel only if thick-skinned
• 250 g smoked slab bacon in one piece (about 9 oz)
• 1 medium yellow onion, halved (peel left on for extra flavor is fine)

Broth & Seasoning

• 750 ml low-sodium chicken or vegetable stock (3 cups)
• 2–3 sprigs fresh summer savory (Bohnenkraut), or 1 tsp dried
• 1 bay leaf
• 1.5 tbsp (22 ml) apple cider vinegar, plus more to taste
• 1 tsp freshly ground black pepper, plus more to finish
• Fine sea salt, to taste (start light; bacon and stock add salt)
• 1 tbsp unsalted butter (optional, for gloss)

Salted Potatoes (Salzkartoffeln)

• 800 g waxy potatoes, peeled and cut into 3–4 cm chunks (about 1.75 lb)
• 2 liters water (about 2 quarts)
• 1.5 tbsp kosher salt
• 1 tbsp butter and 1 tbsp chopped parsley, optional

Step-by-Step Instructions

Step 1: Prep the produce

Trim the green beans and cut into 5–6 cm pieces. Halve the pears lengthwise and core neatly with a small spoon or melon baller; leave the stems on for a rustic look. If the pears have very thick or tough skin, peel them; otherwise, leave peels on for flavor and color. Halve the onion.

Step 2: Build a smoky broth

In a wide, heavy pot or Dutch oven, combine the slab bacon, halved onion, stock, summer savory, and bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer at about 190°F / 88°C. Cover partially and simmer 15 minutes to perfume the broth and soften the bacon.

Step 3: Cook the beans

Add the green beans to the pot. Return to a gentle simmer (still about 190°F / 88°C) and cook uncovered for 8–10 minutes, stirring once or twice, until beans are bright green and just tender but not soft.

Step 4: Add pears and finish simmering

Nestle the pear halves among the beans. Continue to simmer gently for 10–15 minutes until the pears are tender when pierced with a knife and the beans are fully cooked but still vibrant. Avoid a hard boil to keep pears intact.

Step 5: Cook the salted potatoes

While the stew finishes, bring 2 liters of water to a rolling boil (212°F / 100°C) in a separate pot. Add 1.5 tbsp kosher salt and the potato chunks. Boil until just tender when pierced, 18–20 minutes. Drain well and let steam off for 1 minute. Toss with 1 tbsp butter and parsley if using; keep warm.

Step 6: Season and slice the bacon

Lift out the bacon slab and discard the onion, bay, and savory stems. Slice the bacon into thick strips or cubes. Return the bacon to the pot. Stir in 1.5 tbsp cider vinegar and 1 tsp freshly ground black pepper. Taste and add salt only if needed. For extra sheen, swirl in 1 tbsp butter.

Step 7: Serve

Ladle beans, pears, and a little broth into warm shallow bowls. Top with bacon pieces and a few grinds of pepper. Serve immediately with salted potatoes on the side to soak up the savory, smoky broth.

Pro Tips

• Choose firm, slightly underripe pears (Seckel, Bosc, or Anjou) so they hold their shape while simmering.
• Summer savory (Bohnenkraut) is classic with green beans; if using dried, add early so it has time to bloom.
• Keep the simmer gentle—just a few lazy bubbles—to prevent pears from breaking and to keep the broth clear.
• Start with 1.5 tbsp vinegar; add up to 2 tbsp if your pears are very sweet. The dish should taste savory with a clear, bright finish.
• For a crisper bacon finish, brown the sliced bacon in a skillet for 2–3 minutes, then fold into the stew just before serving.

Variations

• Smoked pork shoulder or Kasseler: Swap bacon for a 400–500 g cured, smoked pork chop or shoulder; simmer until tender, then slice and return.
• Vegetarian: Omit bacon; use mushroom or smoked paprika to add depth. A splash of soy sauce and a knob of butter or olive oil rounds out the broth.
• Sausage twist: Add 2–3 smoked sausages (like Mettenden or kielbasa) during the last 15–20 minutes of simmering.

Storage & Make-Ahead

Refrigerate the stew (beans, pears, bacon, and broth) in an airtight container for up to 3 days; keep potatoes separate for best texture. Reheat gently on the stovetop over low heat until steaming, stirring occasionally—avoid hard boiling to keep pears intact. The broth and bacon freeze well for up to 2 months; beans and pears are best fresh.

Nutrition (per serving)

Approximate values including salted potatoes: 520 kcal; 20 g protein; 22 g fat; 60 g carbohydrates; 9 g fiber; 1,300 mg sodium. Values will vary with bacon, stock, and added salt.