Rinse the beans and soak them in the beef broth for a good 12 hours (one night), put them in the broth and cook them on a low heat for 1.5 hours.
Cut the streaky bacon into cubes, roast at low temperature until golden brown, add the finely chopped carrots, steam until soft and season with crushed garlic and savory. Remove the beans from the clear soup and strain through a sieve. Strain the carrots as well. Mix well with the rendered bacon and season heartily with the spices. Stir through with the clear soup to a thick paste, dress, sprinkle finely chopped parsley and bring to the table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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