Down Home Taters and Beans with Bacon

Dice potatoes into 1/2 to 1 inch pieces, depending on your patience or expertise with a knife, or whatever you consider bite sized Slice the bacon into slivers or chunks, according to preference Snap those beans into whatever size pieces you prefer Cover with water and bring to a boil: reduce heat to simmer, cover pot and stay out of the kitchen except for the occasional stir and poke for about two hours. My friend told me her mama seasoned this with salt (!) and pepper. I dice up onions, garlic and sweet and/or hot pepper and add lots of dillweed and pepper. I tried frying the bacon and pouring off the fat but it wasnt as wonderful...maybe you and the cholesterol police would prefer it this way. Ive used the turkey bacon with no appreciable diminution of delectibility. This could be a round-robin recipie...send me your input, as we love this stuff and are open to suggestions. My name is Benita, my friends name is Debbie, and we live in the horribly notorious Cass Corridor in Detroit, MI, which aint all that bad. Thank you David @ clam.rutgers, whoever you are, because my husband and I love all the recipies and love getting e-mail that isnt junk stuff when we go online. Please dont add us to any wierd mailing lists. We are already drowning. Posted to Recipe Archive - 15 Sep 96 submitted by: JWins96590@aol.com