Leave out the bacon and fry the chopped onion in it. In the meantime, drain the beans and remove the liquid from a glass to deglaze. Add the beans. Season with salt, pepper, savory, curry and paprika to taste. Let it simmer for about 10 minutes.
Prepare a roux from butter, flour and 125 ml stock, season to taste. Add the finished sauce to the beans. Bring to the boil briefly and then remove from the stove.
Add 1 cup of crème fraîche with herbs and stir, do not let boil any more. Season with chili sauce.
Tastes great with grilled food or simply with bread. A cold beer with it.
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