Perhaps your new favorite bean dish:
(The following method saves fat and is especially appropriate in diet and whole food cooking) Remove the ends of the beans and rinse them. In the hot fat, saute the onion, garlic and savory until soft. Add the washed beans while they are still wet and steam for 20 to 40 min (depends on the type of bean) with the lid closed to prevent steam from escaping. Finally, season with salt.
As Werner’s mother did: remove the bean ends, rinse the beans and pat dry with a clean kitchen towel. Sauté the onion and garlic in hot olive oil, add the beans and the savory and make sure that each bean is covered with oil by shaking it in the covered saucepan. Then extinguish with a little water and steam for 20 to 40 minutes (depending on the variety) with the pot open (place a cooking spoon under the lid). Be careful to add water if necessary so that they do not burn.
Season with salt at the end.
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