Summary

Ingredients

• 4 slices incense bellies, streaky, approx. 0.5 cm thick
• 1 large onion (s)
• 500 g beans, reen
• 1 sprig savory
• 500 g potato (s), waxy
• 4 pear (s) (cooked pears)
• 1 can pear (s), add the drained juice from them
• 2 tablespoon flour
• Pepper, whiter
• water

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Instructions

1. Place the bacon slices with the chopped onion in 3/4 L water and 1/4 L pear compote juice and cook for 20 minutes. Add the cleaned and washed beans with the savory and cook for another 15 minutes. Then add the peeled and diced potatoes and the washed whole pears and cook for another 15 minutes.
2. When everything is done, whisk the flour with a little cold water, add and bring to the boil again. Season the dish with white pepper and pear juice. Arrange the pears with the stems facing up on a warm plate.
3. Tip: The dish can be cooked without a lid, then the liquid is optimally reduced as a sauce.