Wash green beans thoroughly and drain. Break off the end (the top and tail) as you wash them. Leave green beans whole or cut into 1-inch pieces (your choice).
In a large saucepan over medium-high heat, bring 3 quarts of water to a boil. Add green beans and cook, uncovered, approximately 8 to 12 minutes or until the green beans are crisp-tender and still have that vibrant green color (taste one to see if it is cook properly; the beans should still be very crunchy - Do Not Overcook). Remove from heat, drain off the liquid, and rinse the beans under cold water to stop the cooking process. Set aside.
In a frying pan over medium heat, cook the bacon and onion. I like to fry the onions along with the bacon as this gives the onions a caramelized taste. When done, the bacon should be crisps and the onion translucent or soft. Do Not Drain Off the Bacon Grease!
Turn the heat to low and stir in the cooked green beans, salt, and pepper. Stir and heat only until the beans are warm.
Remove from heat and serve.
Makes 6 to 8 servings.
* Not all green beans are alike. The longer the beans are on the vine, the tougher they get. Either pick or purchase fresh, young beans - look for beans that easily snap in half when you bend them.
Green beans are available year round, with a peak season of May to October. Green beans are also called string beans and snap beans. They were also once called string beans. Today's green beans have no strings
Mom's Country-Style Green Beans Recipe: https://whatscookingamerica.net/vegetables/momsgreenbeans.htm