Best Dicke Bohnen Mit Speck Broad Beans With Bacon Recipes

DICKE BOHNEN MIT SPECK (BROAD BEANS WITH BACON)

Steps:

• 1. Cube the bacon and fry in a large skillet to release the fat. Saute the onions until translucent, then add chopped green onions and saute 2 more minutes.
• 2. Add the shelled fava beans and cook for 5 more minutes, stirring. Add the broth and summer savory (thyme or oregano). Add salt to taste, and pepper.
• 3. Cover and cook over low heat for 45 minutes or until the beans are soft. Ten minutes before the end of cooking time, remove the lid to reduce the liquids.
• 4. Stir in the sour cream and heat but do not boil. Garnish with fresh, chopped parsley and serve with boiled potatoes.

BIRNEN, BOHNEN UND SPECK

Steps:

• Place pears in a pot with warm water. Add 1 tbsp lemon juice. Bring to the boil, reduce heat, simmer for 15 minutes.
• While pears are cooking, cook bacon in a skillet. When crispy, remove to a plate with paper towel and reserve bacon grease.
• After simmering for 15 minutes, add beans and salt.
• Drain pears and beans. Crumble bacon into pears and beans.
• Add sugar, vinegar, and 1 tbsp lemon juice to the bacon grease and pour over pears, beans, and bacon.
• Serve hot.

BOHNEN, BIRNEN, UND SPECK

Steps:

• Bring the salt and water to a boil in a very heavy saucepan, then reduce heat to very low.
• Add the beans, top with the pears, then the bacon.
• Add the savory and pepper, cover, and let simmer for 45 minutes.
• Sprinkle with the chopped parsley, then serve.

BIRNEN, BOHNEN UND SPECK (PEARS, BEANS AND BACON)

Steps:

• put the bacon with the salt into 3/4l water and bring to a boil, leaving to cook covered on medium heat for 30 minute add pears and onion and leave to cook for another 10 minute.
• add beans and leave to cook for another 30 minute.
• take out the bacon and cut into small pieces.
• salt and pepper to taste and add the bacon strips.
• serve over boiled potatoes.
• from original poster:.
• This is a very typical northern German dish that will be served end of summer, early fall. The pears used in this recipe are not the juicy pears, that you would buy normally, but rather a small type which remains it's shape when being cooked. On markets they are usually sold as cooking pears and not recommended to eat raw as they are a bit sour. This is how it is cooked in my family for generations. I'm sure other families have their own recipes, but for a reason unknown to me, whenever my mum made it, she reported on her return from the butcher's who else was making it the same day (usually 5 or 6 other families using the same butcher). It is a dish, though comparatively cheap, eaten by rich and poor alike. It is served with boiled potatoes.