I never did find out what this was called in Germany, but I do know it’s surprisingly good even though it’s the kind of concoction you’d come up with to make use of the last three ingredients in the house. The pears’ sweetness offsets the saltiness of the ham (this is a good place to use ordinary ham, as long as it’s not too sweet; prosciutto or the like would be overkill), the green beans add freshness (and welcome color), and the three distinct textures make the eating fun. Serve with simply cooked meat or fish.

　　

Ingredients

makes 4 servings

　　2 tablespoons butter or extra virgin olive oil

　　1 large onion, thinly sliced

　　1 pound ham or very lean bacon in one piece

　　2 or 3 large pears, preferably Bosc, not overly ripe

　　3/4 pound green beans

　　Salt and black pepper to taste

　　1 cup chicken stock, preferably homemade (page 160)

　　

Step 1

Put the butter in a large deep skillet over medium-high heat. When hot, add the onion and cook, stirring occasionally, for about 5 minutes. Meanwhile, cut the ham into 1/2-inch chunks. Add it and raise the heat to high.

　　

Step 2

While the ham cooks—stir it occasionally, but let it brown a bit on the bottom—peel and core the pears and cut them into 1-inch chunks. Lower the heat to medium and add them to the pan; stir occasionally. Trim the beans, cut them into roughly 2-inch lengths, rinse them quickly, and add them to the skillet along with a sprinkling of salt and at least 1/2 teaspoon pepper. Cook for a minute, then raise the heat to medium-high, add the chicken stock, and stir.

　　

Step 3

Cook, stirring occasionally, until the beans are bright green and semitender, the pears are quite tender, and the liquid so reduced that it is essentially a sauce, 10 to 15 minutes. Taste, adjust the seasoning, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.