Bohnen, Birnen und Speck

Serves 6; ready in 1 hour 10 minutes

• 750g double-smoked streaky bacon
• in a block (from good butchers)
• 350g green beans, trimmed
• 6 small firm ripe pears, unpeeled
• ½ tsp dried summer savoury
• or ¼ tsp dried marjoram
  and ¼ tsp dried thyme
• 2 tsp chopped fresh parsly
• 1 tsp salt

1. Place the bacon in a large, heavy-based saucepan with enough water to cover, and put over a medium heat. Bring to the boil then reduce the heat to low, cover and simmer the bacon for 30 minutes.
2. Add the beans, pears and dried herbs and simmer uncovered for a further 30 minutes. Sprinkle with the parsley and season with the salt.
3. Slice the bacon and divide between bowls, along with the beans. Add 1 pear to each bowl and ladle in some broth to serve.

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