Summary

Ingredients

• 500 g beans, reen, fresh
• Water, for boiling
• some sea salt for the cooking water
• 1 pinch baking soda in the cooking water
• 1 teaspoon savory
• 1 large red pepper (s)
• 2 large onions, white
• 100 ml balsamic vinegar
• 125 ml white wine, drier
• 1 tablespoon raw cane sugar
• 6 juniper berries
• 1 bay leaf
• 1 teaspoon sea salt
• 0.75 ¾ teaspoon, leveled pepper, white
• 8 tablespoon olive oil

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Instructions

1. Clean the beans, cut the ends just short and rinse with cold water. Cut the beans into pieces of equal length. Add the sea salt and baking soda to the cooking water. Boil water and add the beans and savory to the bubbly cooking water and cook until al dente. This can take about 10 minutes. Pouring off. Put off cold if you don`t use baking soda. This is supposed to get the color of the beans.
2. While the beans are cooking, peppers and onions can be prepared.
3. Wash the peppers, remove the separating membranes and cut the fruit into very small pieces.
4. Peel the onions and cut into rings.
5. Bring the balsamic vinegar and white wine to the boil, add the sea salt and pepper. Steam the onion rings for 5 minutes until they are translucent. Allow to cool slightly. Stir in olive oil. Add the pepper cubes. Fold in the beans and mix well. Put the juniper berries and bay leaf in a paper tea filter and hang in the brew. Let the salad stand for at least 2 hours.
6. Remove the paper spice bag. Mix again and season to taste.
7. If the brew is too plentiful for the salad, you can sieve it off after marinating and only add part of the brew to the bean salad.
8. The salad can also be made in the marinade the day before and left in the refrigerator.
9. The brew becomes milder if you use apple cider vinegar.
10. Meat dishes and patties with boiled potatoes go well with it.