Perhaps your new favorite bean dish:
Clean both types of beans, cut pole beans into thirds. Cook all beans in boiling salted water for 6 minutes, rinse and drain. Finely dice shallots, peel garlic and press through a press. Chop savory leaves and capers.
Mix olive oil with stock, vinegar, shallots, garlic, salt and pepper, add savory and capers. Roast pine nuts in a frying pan without fat until light brown, chop coarsely and sprinkle on top.
Serve with a poached or waxy boiled egg.
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