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 adds a pleasant, aromatic flavour.
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