Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat and pat dry. Mix 3 tablespoons of oil and Tabasco. Season meat with salt. Coat all around, including the rind, with some seasoning oil.
Place on a grease pan and pour on approx. 1⁄4 l water. Roast in the hot oven for about 1 hour.
In the meantime, wash the thyme, shake dry and remove the leaves. Peel, wash and chop the potatoes. Put them in a bowl with thyme, plums and 3 tbsp. oil. Season with salt, pepper and paprika powder, mix everything well.
Spread the potato mixture around the roast. Brush the roast with the remaining seasoning oil. Continue frying at the same temperature for about 1 hour.
Onions peel, finely dice. Cook the frozen beans in boiling salted water for about 8 minutes. Dice bacon finely.
Fry them crisply in a hot pan without fat. Fry the onions briefly. Drain the beans, mix with the bacon and season with pepper. Arrange everything.