Pears, beans and smoked pork

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel and roughly chop. Put bay leaf, peppercorns and cloves into a tea bag and close with kitchen twine. Dab the meat dry. Heat the oil in a large, wide frying pan.

2. 2

   Lightly fry the smoked pork neck while turning. Add the onions, fry briefly and deglaze with a good 1 litre of hot water. Add the spice bag, bring to the boil, cover and stew for about 1 1/2 hours.

3. 3

   Wash the beans, drain well, clean and break. Wash the pears and savory and drain. Tie the savory together with kitchen string, except for something to garnish.

4. 4

   Peel, wash and cover the potatoes and cook them in little boiling salted water for about 20 minutes. Remove the meat from the stock together with the spice bag and put aside. Add pears, beans and savory to the stock.

5. 5

   Bring to the boil and simmer covered for 20-25 minutes.

6. 6

   Approximately 15 minutes before the end of the cooking time, add the cooked sausages and cook them. Wash parsley, shake dry and chop the leaves. Cut the meat into slices. Place the neck slices on a baking tray and grill under the hot grill for approx. 5 minutes until crispy.

7. 7

   Remove the cooked sausages, pears and savory from the roaster. Add parsley, except for something to sprinkle, to the beans in the roaster. Season beans with salt and pepper. Drain the potatoes and remove the meat from the oven.

8. 8

   Arrange beans with pears and cooked sausages in a large bowl or deep dish. Cut the pears in half if necessary and the sausages in slices if necessary. Sprinkle with the remaining parsley and garnish with some savory.

9. 9

   Add the smoked pork neck and potatoes. Mustard tastes good with it.

Nutrition Facts

KCAL
720 kcal

CARBS
58 g

FATS
33 g

PROTEINS
45 g