Rinse beans, drain, remove strings and chop as for string beans.
Cook in salted water for about 25 minutes until tender. Drain. Separate onions from peel, chop finely and cook in a quarter l vinegar until translucent on the stove. Stir cornmeal in the remaining vinegar until smooth, add remaining ingredients and stir to combine. Cook on the stove with the lid slightly open at a moderate temperature for 10 minutes. Add onions and beans with cooking liquid and cook on stove for another 1500 cmin. Pour into jars and seal.
Our tip: Never cook beans covered, then they will be easier to digest.
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