Summary

Ingredients

• 500 g beans, white, soaked for 1 day
• 1 onion (s)
• 1 bay leaf
• 1 clove (s)
• 0.25 ¼ cup vinegar
• 1 teaspoon salt
• 1 bunch chives
• 1 onion (s)
• 100 g bacon
• 100 ml vegetable oil
• 50 ml vinegar (herb vinegar)
• 2 boxes cress
• sugar
• salt and pepper

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Instructions

1. Cook the beans soaked overnight in 500 ml water, the onion peppered with a bay leaf and a clove, salt and vinegar for about 60 minutes over low heat. Drain the cooked beans in a colander.
2. Finely chop the chives and the other onion. Leave the diced bacon crispy in a pan and drain on kitchen paper. Mix the finely chopped onion, vegetable oil (I use olive oil), herb vinegar, chives, 2 small cress, a little sugar, salt and pepper to form a vinaigrette. Fold in the beans and add the bacon. Mix everything well.
3. The salad tastes lukewarm as well as cooled. Tastes very good when grilling.