If the ham is very salted and smoked, it should be soaked in cold water for about 12 hours, then pre-cooked in water alone for at least one hour. Remove the skin if necessary.
Heat the butter and sauté the beans in it. Add savory and 300 ml of water and simmer for 5 to ten minutes with the lid closed. Now add the ham as well as the bacon and the onion sprinkled with bay spice and clove and do 90 min. About half an hour before the end of the cooking time, add the peeled potatoes cut into quarters. Season to taste with salt and freshly ground pepper.
Our tip: Use bacon with a fine, smoky note!
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