Bean salad with bacon plums

Ingredients for 4 servings:

• 600 g beans, thick, white, dried
• n. B. water
• 2 garlic cloves
• 1 bay leaf
• 12 prunes
• 1 onion(s), red
• ½ bunch parsley, flat
• 200 g breakfast bacon, sliced
• 1 tbsp oil (sunflower oil)
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious Italian salad, also ideal as a starter or for the buffet

Soak the beans in cold water overnight, drain, and rinse. Peel and roughly chop the garlic cloves, then cook with the beans and bay leaf in boiling water for about 1 1/2 hours. Drain and let cool. Soak the prunes in water for about 1 hour and drain well. Peel the onion and slice into thick rings. Wash the parsley, shake dry, and pluck the leaves from the stems. Wrap each plum in a slice of bacon, securing with a toothpick if desired. Heat the sunflower oil and fry the rolls over medium heat until browned. Mix the olive oil, vinegar, 2 tablespoons of water, salt, and pepper to make a dressing. Pour the dressing over the beans and mix well. Let stand for at least 1/2 hour. Season with salt and pepper, if desired. Divide the beans among 4 plates and serve with the onions and bacon-wrapped prunes. Garnish with parsley if desired and serve with white bread.