Green beans with bacon

1. Trim the green beans and snap long pods in half.

2. Cook them in salted water with the savory for 8-10 minutes until crisp-tender, then drain and rinse with cold water to keep them bright green.

3. Dice the bacon and finely chop the onion.

4. Render the bacon in a pan, add the butter and onion and sweat until translucent.

5. Toss in the beans and warm through for 3-4 minutes, stirring; season with pepper.

6. Sprinkle with parsley and serve with roasts or meatloaf.

Tip: Savory ("Bohnenkraut") is the classic German companion for beans - it also makes them easier to digest.