Country Green Beans with Baby Red Potatoes

This is just as country as corn bread.

¼ pound bacon or hog jowl

1 quart water, plus more as needed

2 quarts green beans, snapped with the tips and ends removed, cut into 1 ½-inch pieces

1 small onion, quartered (optional)

2 teaspoons salt

12 small red potatoes, scrubbed (peeling left on)

Add the bacon and water to a 4-quart Dutch oven. Cover and simmer for 30 minutes. Add the green beans, onion, and salt. Simmer the beans for 2 hours, adding more water as necessary. Add the potatoes, cover, and continue to simmer over medium heat for 1 hour. Remove the cover and continue cooking until the liquid has reduced.

Makes 8 servings.