Drain the beans and cook in cold water with the bay leaves and garlic for about 60 minutes until soft. Drain through a sieve. Remove the garlic and bay leaves and rinse with cold water.

Braise the onion cubes with the celery in 4 tablespoons of olive oil. Add the drained beans and place in a bowl. Fold in the tomato pieces and tuna.

Mix a vinaigrette from vinegar, salt, pepper, anchovy fillet and lemon olive oil. Mix in the beans, fold in the savory and let everything steep for about 3 hours.

Place the halved ham slices on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees top / bottom heat for about 12 minutes until crispy. In the meantime, grill the white bread slices in a grill pan with olive oil until golden brown on both sides.

Place a slice on a plate as a starter and serve with the bean salad. Place the ham chips and garnish with celery leaves, sprinkle with pepper if necessary and drizzle with a little olive oil. Serve the amount for two people as a main course.

Product description for the anchovy fillets: The anchovies I bought have nothing to do with the cheap, too salty pickled anchovies that you usually get here for sale. I get my anchovies in Italian or Spanish delicatessen shops from Sicily or Cantabria. They are mild and very tasty, but unfortunately not exactly cheap.