If the beans are very small and tender, leave them whole. Otherwise, cut in half lengthwise (known for some obscure reason as "Frenching"), and cut the individual beans into bite-sized lengths. Place the beans, onion, pepper, bacon into a large stewing pot. Cover with water. Cover the pot, and cook on low heat until the beans are very tender (2-3 hours is about right -- these are NOT supposed to be crisp). About 30 minutes before serving, add the potatoes if used, and season to taste. Dont worry about overcooking the beans, you cant -- theyre supposed to be a dull green and very tender :-) Serve the beans, along with a generous portion of the liquid, and the potatoes, if used. This may be used as an accompaniment for any Southern-style meal, or may serve, with cornbread or biscuits on the side, as a meal itself. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip