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From: Nancy,.SanFran

Southern Green Beans
From THE SUPPER BOOK by Marion Cunningham. Howard Wittenberg

4 slices smokey style bacon -- diced
1 pound green snap beans
(wash/ends trimmed)
(cut in 1 " lengths)
salt and pepper -- to taste
1 cup water
2 scallions -- sliced
2 medium potatoes -- peel/dice

This recipe is at odds with the current trend to just barely cook the beans, it cooks them to death, but it is very good.... Heat a Dutch oven or heavy-bottomed pot with a lid. Add the bacon, and cook over medium-low heat until lightly brown, about 5 minutes. Add the green beans, salt and pepper, and water. Cover and cook for about 10 minutes over medium-low heat. Add the scallions and potatoes, stir to mix, cover, and cook for 30 minutes more. Check once or twice to make sure the liquid hasn't all evaporated. Serve hot.