🇩🇪 Germany · Food
Birnen, Bohnen und Speck (Pears, Beans, and Bacon)
By eatmundo · July 6, 2026
🇩🇪 DENo machine-readable author provided. Zwischenzeit~commonswiki assumed (based on copyright claims). · Public domain · Wikimedia CommonsA surprisingly harmonious and robust North German classic, this hearty stew combines sweet pears, tender green beans, and savory smoked pork belly. The intriguing balance of sweet and salty flavors makes it a unique and truly satisfying meal, often enjoyed during colder months.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by preparing your vegetables. Trim 750g of fresh green beans. Peel 500g of potatoes and cut them into bite-sized pieces, about 2-3 cm cubes. Peel and quarter 4 medium pears, removing the core.
- 2
Dice 300g of smoked pork belly into 1-inch (2.5 cm) cubes. In a large, heavy-bottomed pot or Dutch oven, render the pork belly over medium heat for about 10-15 minutes until it's crispy and has released its fat. Remove the crispy pork belly with a slotted spoon and set aside.
- 3
In the same pot with the rendered fat, add 1 large finely chopped onion and sauté over medium heat for about 5-7 minutes until translucent and slightly golden. Don't rush this step, as the caramelized onions add depth of flavor.
- 4
Stir in 1 tablespoon of flour with the onions and cook for 1 minute, creating a roux. Gradually whisk in 500ml of vegetable broth, bringing the mixture to a gentle simmer. This will thicken the sauce slightly.
- 5
Add the prepared green beans and potato pieces to the pot. Season generously with salt and freshly ground black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and beans are tender.
- 6
Gently stir in the quartered pears and the reserved crispy pork belly. Continue to simmer for another 10-15 minutes, uncovered, allowing the flavors to meld and the pears to soften slightly while retaining their shape.
- 7
Taste and adjust seasoning as needed. If the sauce is too thin, you can mash a few potato pieces against the side of the pot to thicken it naturally. If too thick, add a little more broth.
- 8
Serve this delightful North German stew hot, perhaps with a dollop of butter (optional) for extra richness. It’s a complete meal in itself, offering a wonderful blend of sweet, salty, and savory notes.
Frequently Asked Questions
What type of smoked pork belly (Speck) is recommended for this dish, and how should it be prepared for the best flavor?+
For "Birnen, Bohnen und Speck," use a lean, smoked pork belly, often labeled as "Bauchspeck." Cut it into small cubes or strips and render it in a pan until crispy to release its savory flavor and achieve a pleasant texture.
Which kind of pears are best suited for this recipe, and what level of ripeness should they have to avoid becoming mushy?+
Choose firm, slightly underripe pear varieties such as Conference, Bosc, or Anjou, as they maintain their structure during cooking. They should feel firm to the touch but not hard, allowing them to soften without disintegrating.
When using green beans for this dish, should I opt for fresh or frozen, and how long should they be cooked to reach the ideal tender-crisp texture?+
Fresh green beans are preferred for their superior texture; cook them until they are tender-crisp, typically 5-7 minutes after boiling. If using frozen, add them closer to the end and cook only until tender, as they can quickly become overcooked.
How can I ensure the sauce in Birnen, Bohnen und Speck has a smooth, creamy consistency without lumps or being too thick?+
To create a perfect sauce, first melt butter and whisk in flour to form a smooth roux. Then, gradually add warm vegetable broth, continuously whisking until the sauce is velvety and pourable, avoiding lumps.
🇩🇪 DENo machine-readable author provided. Zwischenzeit~commonswiki assumed (based on copyright claims). · Public domain · Wikimedia CommonsMundo Match
Dishes across the world that share Birnen, Bohnen und Speck (Pears, Beans, and Bacon)'s core ingredients.
See all 8 matches ↓
