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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Westphalian Beans and Pears Recipe

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This recipe for Westphalian Beans and Pears is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. green beans
4 large, firm, slightly underripe cooking pears
2 cups stock or bouillon
Lemon rind
4 slices bacon
2 Tbsp. light brown sugar
1 Tbsp. tarragon vinegar
Directions:
Directions:
Peel the pears and cut them in half lengthwise. Remove cores and cut each half across into 3-4 pieces. Bring the stock to a boil and drop in a piece of lemon rind and the pears. Simmer, uncovered, over low heat for 10 minutes. Meanwhile, trim and wash the beans and add them to the pears. Continue cooking over low heat. Cut the bacon slices crosswise into 1/2" wide strips. Saute the bacon strips, with no additional fat, in a skillet over low heat until the fat runs and the bacon becomes crisp. Remove the bacon from the pan with a slotted spoon and keep it warm. Stir the sugar into the fat in the skillet; blend in the vinegar and 2 Tbsp. pear and bean liquid. Mix thoroughly, then add to the pan containing the pears and beans. Simmer, uncovered, until the liquid has reduced to syrupy sauce and the beans are tender. Remove the lemon. Spoon the beans, pears, and liquid into a hot serving dish and sprinkle with the bacon.

Makes 8-10 servings.
Personal Notes:
Personal Notes:
Gourmet Club - March 24, 1979

 

 

 

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