Bean salad with pancetta

Ingredients for 2 servings:

• 100 g green beans
• 100 g wax beans
• 5 slices of pancetta
• 5 tbsp olive oil
• 2 garlic cloves, fresh
• 3 tbsp apple cider vinegar
• 1 tsp savory
• some salt and pepper
• some parsley
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Trim the green beans and the wax beans, trim the ends, cook together in boiling salted water for 12 minutes, drain, rinse with cold water, and drain in a colander. Peel 2 garlic cloves, slice them, and fry them in a little oil over medium heat until translucent. Place the garlic in a bowl with the warm oil. Mix 2 tablespoons of water, 2 tablespoons of vinegar, and the savory with the garlic oil. Season generously with salt and pepper. Place the cooked beans in a bowl or saucepan and mix the garlic and oil seasoning with the beans. Fry the pancetta until crispy brown, pour over the beans, sprinkle the salad with parsley, and serve. It tastes great on its own, but I’ve tried it with mashed potatoes and beans and a fried egg, or with croquettes and gyro meat.