Originally Posted by QuiltingNinaSue
Secret...do not tell anyone...with green beans, cornfield beans grandma added "salf pork" found at most meat counters today. slice and fry, taking the rine off the one side and fry it too, but do not eat the rine...when you have turned the salt pork to brown on second side, dump in the beans and let it simmer about 20 minutes.. helps if you have a Dutch oven 'caus the iron wear will flavor it too. There will not be a bean left in the pot.
My mother did the same thing, but used jowl bacon. It's not as salty. She would cut off a chunk, score it and cook it with green or dried beans. Or she would slice it for baked beans laying it across the top of the beans. If you want it to cook faster, cut up the slices with kitchen shears and fry them part of the way. Try using a tablespoon of bacon bits in the canned beans. The type you can buy for salads. I also use crushed red pepper and chicken bouillon. I use the bouillon in every kind of beans I cook in addition to bacon. It adds a lot of flavor. Yum, this is making me want to cook beans today.