My mom's (her mom's) Southern Green Beans!

Southern Green Beans


4-5 chopped slices of bacon
1/2 cup chopped onion
3 lbs of washed, snapped green beans
2 cups water (or chicken broth)
1 TBLS salt
1 TBLS sugar
1/2-1 tsp black pepper
8-10 small scrubbed red) potatoes
1 stick of butter


Put 4-5 chopped slices of bacon in a cast iron skillet and saute' with about 1/2 cup chopped onion over medium heat until bacon is lightly brown and onion is translucent. Toss in about 3 lbs of washed, snapped green beans ( I like to leave them whole with ends removed) into the pot stirring them with a wooden spoon to coat well with bacon fat. Add water (or chicken broth), salt, sugar and pepper. Cook over medium heat, tightly covered for about 30 minutes or until beans are about 1/2 done. At the end of 30 minutes add the potatoes and more (1/2 cup) water or broth if needed. Cook, covered for an additional 25-20 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off the side of the pot, and continue cooking, add 1 stick of butter and taste to see if more salt and pepper are needed. Beans and potatoes should be tender but not mushy.