For Portuguese beans, clean beans, break into bite-sized pieces. Roughly dice onions, chop tomatoes, chop parsley, pluck savory from stem.
In a wide pot or pan with a lid, heat oil and sauté onions, add beans, then tomatoes. Deglaze with wine, add salt and pepper. Pour on a little hot water.
Not too much, should just be surrounded by some sauce. Add savory. Cover with lid and let simmer for about 30 minutes.
Mix starch, bind vegetables, season to taste and serve sprinkled with parsley.
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