Wash the beans and cut off the tips from the ends, pulling off any threads. Break the beans into bite-sized pieces and cook them al dente in boiling salted water, drain and rinse in ice water, then put aside in a colander.
Wash and peel the potatoes and cut into pieces of equal size. Place in a bowl with cold water.
Peel the onions and cut into fine cubes.
Put the minced meat in a bowl and knead well with half of the onion cubes, salt, pepper, mustard, marjoram, breadcrumbs and the eggs.
Cut the bacon into fine strips and then into cubes.
Heat the clarified butter in a very large pan and roast the well-dried potato cubes in it.
Heat the remaining clarified butter in a second pan and form small meatballs / meatballs / meatballs out of the minced meat mixture and bake on both sides in the hot clarified butter.
When the potatoes are a nice light brown color, add the diced bacon and fry until crispy. Take everything out of the pan and keep warm in a bowl. Add the remaining diced onion to the remaining frying fat and fry with the fresh mushrooms (if using canned mushrooms, see below).
Put the beans in the pan and season with savory, salt and pepper, pour in the broth. Simmer over moderate heat.
In the meantime, cut into the tomatoes in a cross shape and pour boiling water over them. Immediately lift out of the water and quench, then peel off the tomato skin. Quarter the tomatoes and remove the core. Add the tomato quarters with the mushrooms to the beans.
Remove the meatballs from the pan and let them degrease on a paper towel.
Mix the potatoes with the beans and season again to taste.
Place the meatballs on the beans and serve with a cold beer.
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