Summary

Ingredients

• 750 g potato (s)
• 500 g beans, reen
• 1 large onion (s)
• 375 ml water
• 2 pear (s)
• 150 ml milk
• 250 g Black Forest ham
• 0.5 ½ pot parsley
• 2 tablespoon, heaped savory, dried
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes and cut into pieces. Cook in salted water for about 20 minutes. Clean, wash and halve the beans.
2. Peel and dice onion and sauté in a saucepan. Deglaze with 375 ml of water, bring to the boil. Add 1 teaspoon of salt, beans and savory. Cover and simmer for about 10 minutes.
3. Wash the pears, cut in half, core and cut into wedges. Fold the pear wedges under the beans and let simmer for 5 - 10 minutes.
4. Warm the milk, drain the potatoes. Add milk and butter, mash. Season the puree. Line a baking dish with bacon so that half a slice hangs over the edge of the dish. Pour the puree into the mold.
5. Drain the bean and pear mixture, collecting the brew. Pluck the parsley leaves, chop and fold into the beans. Spread the beans on the puree. Pour approx. 150 ml of the brew. Cover the beans with the overhanging bacon.
6. Bake in the hot oven at 175 ° C top / bottom heat until the bacon is nice and crispy.
7. 345 Kcal per serving