Birnen, Bohnen und Speck

• 6 pears
• 1/2 cup water
• 1 pound string beans, trimmed
• 6 strips thick-cut bacon
• Lemon peel
• Thyme
• 2 tablespoons sugar
• 2 tablespoons vinegar
• Lemon juice
• Coarse salt and freshly ground pepper

1. Peel, core and slice the pears.
2. Simmer them in water for 10 minutes, then add the beans.
3. Cook them until almost done but still a vivid green.
4. Meanwhile, fry the bacon until crisp.
5. Remove from pan and drain on paper towels.
6. Add the vegetables, toss in the fat and add the remaining ingredients.
7. Cover and simmer until the beans are cooked.
8. Crumble the bacon over the pears and beans and serve.

water, string beans, bacon, lemon peel, thyme, sugar, vinegar, lemon juice, salt

Taken from cooking.nytimes.com/recipes/10546 (may not work)