Summary

Ingredients

• 750 g bacon, mixed
• ml 1,250 meat or vegetable stock
• g 1,000 beans, reen
• 3 tablespoon vinegar (wine vinegar)
• 1 tablespoon sugar
• 4 pear (s)
• 1 bunch savory
• salt
• Pepper from the grinder

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Instructions

1. Cook the bacon in the broth for 1.5 hours.
2. Wash and clean the beans. Remove the bacon from the broth and simmer the beans in it for about 15 to 20 minutes without a lid. Season the stock with vinegar, sugar and pepper. Wash and halve the pears, cut the bacon into slices, place on the beans and cook covered for 15 minutes. Pluck the savory from the stalks and finally sprinkle over the stew.
3. Tip: Bergamot pears are particularly suitable.