Soak the beans for one night in 1/2 l of water, the onion spiced with a bay leaf and a clove, salt and vinegar and cook for 60 minutes at low temperature.
Drain the cooked beans in a sieve.
Chop the chives and one onion.
In a frying pan, fry the diced bacon until crispy and drain on paper towels.
Stir together the finely chopped herb vinegar, onion, vegetable oil, chives, 2 boxes of cress, a tiny bit of sugar, salt and pepper to make a salad dressing. Fold in the beans and add the rendered bacon. Mix everything well. Arrange the bean salad on plates.
The salad tastes just as good lukewarm as it does cool and well-done.
It goes well with wholemeal bread with butter.
Our tip: Use a deliciously spicy bacon for a delicious touch!