A regional specialty from the north, Birnen, Bohnen und Speck (literally: Pears, Beans and Bacon) couldn’t be easier to make. It is one of those dishes, where I wonder how it first occurred to people. The answer may lie in the fact that green string beans and the small sour cooking pears are harvested around the same time in late August. So why not cook them together? The smokiness of the bacon ties the savory and sweet flavors together in this traditional weekday meal. Continue reading →