Bring beans with salted water and savory to boil, cook 20-25 minutes on 1 or automatic hotplate 4-5.
Cut bacon slices into quarters, roast in a frying pan on 2 or automatic hotplate 5-8 until crispy, remove, drain on paper towel. Cut the lower green part of the spring onions into fine rings, quarter the onions and steam in the rendered bacon fat until just soft.
Stir through mustard, vinegar, oil and garlic. Mix drained beans, bacon and onions with the vinaigrette, serve on the spot.
Our tip: Use a deliciously spicy bacon for a delicious touch!