Pears, beans and smoked pork

Name: Pears, beans and smoked pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 600-750 g detached pork chop (have bones added); 2 Bay leaves; 1 TEASPOON Peppercorns; 1 kg Cutting beans; 1 small bunch of savory; 2 Pears (approx. 225 g each); 1 go. Tsp cornstarch; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp Pear juice and vinegar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
600-750 g detached pork chop (have bones added)
2 Bay leaves
1 TEASPOON Peppercorns
1 kg Cutting beans
1 small bunch of savory
2 Pears (approx. 225 g each)
1 go. Tsp cornstarch
7-10 Tbsp Pepper from the mill
7-10 Tbsp Pear juice and vinegar

Directions

1
Onions peel, in columns cut. Wash the meat. Boil 1 1/4 litre of water. Season with onion slices, bay leaves and peppercorns. Cover the meat and bones and cook for about 20 minutes.
2
In the meantime clean, wash and chop the beans. Wash the savory. Take out bones. Add the beans and savory to the broth. Put bones on top. Cover and cook for another 15 minutes.
3
In the meantime, wash the pears, cut them in half and cut out the core. Take out the savory and bones again, add the pears. Put the bones back on top. Cover and cook for about 15 minutes. Take the pears, beans and pork loin aside.
4
Bind the liquid with starch mixed in a little cold water. Season to taste with salt and pepper. If necessary, season with some pear juice and a touch of vinegar. Slice the sausage and serve.
5
Boiled potatoes taste good with it.