Green beans cooked with bacon are traditional in the South and New England.
1/4-lb bacon strips, cut into 1/2-inch pieces
1-lb green beans, trimmed
1 c water or stock
salt and pepper, to taste
2 T fresh sage leaves cut across into thin strips, optional
1. Cook (render) the bacon in a medium pot over low heat. Add the beans and toss to cook with the fat. Add the water or stock. Bring to the boil. Reduce heat, cover, and simmer for 1 hour.
2. Most of the water should have evaporated; if not, bring back to the boil and cook it off. Season with salt and pepper to taste. Toss with the sage, if using.