Pear-bean-bacon casserole

Name: Pear-bean-bacon casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Potatoes (mainly waxy); 7-10 Tbsp Salt; 600 g green beans; 6 Stem(s) Savory or parsley; 1 Onion; 1 TABLESPOON Oil; 2 ripe pears (e.g. Williams Christ); 1⁄2 Federation Parsley; 150 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; 200 g Breakfast bacon (Bacon); 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Potatoes (mainly waxy)
7-10 Tbsp Salt
600 g green beans
6 Stem(s) Savory or parsley
1 Onion
1 TABLESPOON Oil
2 ripe pears (e.g. Williams Christ)
1⁄2 Federation Parsley
150 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp Nutmeg
200 g Breakfast bacon (Bacon)
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes.
2
Clean the beans, wash them and break through once. Wash the savory and bind together. Peel and roughly dice the onion. Heat oil in a pot. Sauté diced onion in it. Deglaze with 3⁄8 l water and bring to the boil.
3
Add 1 teaspoon salt, beans and savory. Cover and cook for about 10 minutes. Wash and halve the pears and cut them into thick slices. Put the pears on the beans and continue cooking for about 5 minutes.
4
Wash parsley, shake dry and chop. Drain the potatoes. Add milk and butter and mash everything finely. Season to taste with salt and nutmeg.
5
Line an oven dish (approx. 26 cm Ø) with bacon. Spread the puree into the dish. Drain beans and pears, remove savory. Mix beans with parsley and spread on the puree with pears.
6
Cover everything with the overhanging bacon slices. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes until crispy.