Original Southern Recipe By: Beatrice Grimes
Serving Size: 8
2 pounds fresh green beans -- cut in 3" pieces
4 slices lean hickory-smoked bacon, cut in fourths
In a large saucepan or Dutch oven, place beans. Nestle the bacon into the middle of the beans and sprinkle with the 1/2 teaspoon of pepper. Add enough cold water to cover the beans and bring to a boil.
Reduce heat to low, partially cover and simme 1-1/2 to 2 hours, stirring occasionally. Season with salt and pepper to taste. The bacon may be served with the beans or not---your choice.. Beans may be prepared up to a day ahead, chilled and reheated over low heat.