Mixed bean salad

Name: Mixed bean salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g French beans; 2 stem(s) Savory; 7-10 Tbsp Salt; 1 can(s) (425 ml) Kidney Beans; 1 can(s) ( 425 ml) large white beans; 4 discs Bacon; 2 Onions; 2 TABLESPOONS Oil; 100 ml Vegetable broth ( Instant ); 4-5 Tbsp Herb Vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g French beans
2 stem(s) Savory
7-10 Tbsp Salt
1 can(s) (425 ml) Kidney Beans
1 can(s) ( 425 ml) large white beans
4 discs Bacon
2 Onions
2 TABLESPOONS Oil
100 ml Vegetable broth ( Instant )
4-5 Tbsp Herb Vinegar
7-10 Tbsp Pepper
7-10 Tbsp dried thyme

Directions

1
Clean, wash and cut the beans into pieces. Wash the savory. Put beans and savory in boiling salted water and cook for about 12 minutes. Pour the red and white beans onto a sieve, rinse and drain. Drain the bacon in a pan, take it out and let it drain on kitchen paper.
2
Peel onions and cut into strips. Heat oil in a pot. Fry the onions briefly in it. Add stock and vinegar, bring to the boil once. Pour the green beans on a sieve and let them drain. Remove the savory. Put all beans in a bowl. Pour the marinade over them and let it soak well. Season bean salad with salt, pepper and thyme. Arrange on plates.
3
Remove the savory. Put all beans in a bowl. Pour the marinade over them and let it soak well. Season bean salad with salt, pepper and thyme. Arrange on plates. Break the bacon into pieces and spread on top. Serve with a hearty farmhouse bread
4
Waiting time approx. 1 hour