Ingredients
broad green beans, 1kg
pears, small firm ones, 500g
potatoes, waxy, preferably small, 500g
smoked pork belly, four thick slices (ca. 400g), Gelderländer Speck is best if you can find it
summer savory, substitute thyme and/or parsley, 2 tbsp
salt (go easy on it, adjust according to your speck)
black pepper (freshly ground)
Preparation
prep: 20 mins cook: ca. 50 mins unattended
Trim and wash the beans. Cut them into ca. 5cm long pieces. Peel the potatoes. If you have big ones, cut them into chunks. Wash the pears, but don’t peel or cut anything off. Mince your herbs. In a big pot, place the speck slices and cover with cold water, around 2 cm. higher above the slices. Add pepper. Bring to a boil over medium heat and let simmer for 10 minutes.
Add the beans, potatoes, pears and the savory, fill up with water if too much has boiled away. Let cook, over medium-high heat, for another 20 to 30 mins, until the beans and the potatoes are done and the water has pretty much boiled down. This is not a soup, but some liquid is necessary. Adjust salt. You can sprinkle some more herbs over individual bowls.
[http://stellareaats.blogspot.com/2010/10/memories-of-birnen-bohnen-und-speck.html]
