Birnen, Bohnen und Speck — Hamburg Green Bean and Pear Stew
Hamburg's beloved sweet-savoury autumn stew — green beans and ripe pears simmered together with smoky bacon and savory herb for a warming, nutritious one-pot that is quintessential North German home cooking.
📅November 18, 2025
15mPrep
40mCook
4Servings
⭐ 4.7Rating
🥓Nutrition Facts (per serving)
Protein 22%Fat 39%Carbs 39%
330kcalCalories
18gProtein
14gFat
32gCarbs
7gFiber
Ingredients
👥4
- 10⅝ ozsmoked pork belly or streaky bacon in one piece
- 1⅓ lbgreen beans trimmed
- 1⅓ lbfirm pears peeled halved and cored
- 14⅛ ozwaxy potatoes peeled and halved
- 5⅓ ozwhite onion diced
- 5 gfresh savory (Bohnenkraut) or dried
- 2½ cupcold water or pork stock
- 5 gsalt and black pepper
- 20 gbutter
Instructions
- Place the smoked pork in a large, wide pot. Cover with the water or stock and bring to a boil. Skim any foam. Add the onion and savory, reduce to a steady simmer and cook for 25 minutes.
- Add the potatoes and cook for 10 minutes.
- Add the green beans and halved pears. Continue cooking for 12–15 minutes until the beans are tender but still have a slight bite and the pears are just yielding.
- Remove the pork, slice into portions and return to the pot.
- Season the broth well with salt and pepper. Add the butter and stir to enrich.
- Taste: the dish should balance sweet (pear), smoky (pork) and faintly herb-bitter (savory). Adjust seasoning.
- Serve in deep bowls with plenty of the broth, mustard alongside, and dark rye bread to finish.
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