Summary

Ingredients

• 400 g beans, reen
• 2 sprigs savory
• 430 g beans, white (can)
• 430 g kidney beans
• 3 onion (s), red
• 5 tablespoon olive oil
• 4 tablespoon vinegar (red wine vinegar), best quality
• 1 teaspoon mustard, medium hot
• salt
• Pepper, black, freshly ground
• sugar
• 1 chives
• 1 tablespoon savory, chopped
• 1 tablespoon borage, chopped

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Instructions

1. Clean the green beans and break them into bite-sized pieces. Cook in a little salted water with the savory sprigs for 10 to 15 minutes until firm to the bite, then rinse in cold water and drain. Retain some of the cooking water (approx. 4 tablespoon).
2. Drain the canned beans on a sieve.
3. Peel the onions and finely dice them. Gradually mix the mustard with the vinegar and the cooking water. Season with salt and freshly ground pepper, then beat in the olive oil. Wash the chives, pat dry and cut into fine rolls.
4. Finally, fold the beans in a tall salad bowl with the chopped herbs and the chives under the vinaigrette and let it steep until consumed.