Slow-simmered beans with tomatoes and bacon
Instructions:
- Break off the ends of the beans and use them like pull tabs to pull off the strings that run down the seams of the pods. No amount of cooking will make those strings edible. Snap (break) the beans into bite-sized lengths.
- Cook the bacon in a large saucepan over medium heat until it is browned and has rendered its drippings, stirring often, about 10 minutes. Stir in the onion, garlic, and tomatoes. Bring to a simmer, stirring and scraping up the browned bits from the bottom of the pan.
- Stir in the beans, salt, and pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the beans are completely tender, about 2 hours. The beans must stay very moist in a little gently bubbling sauce, so add water as needed. Check the seasoning and serve hot. Store cooled leftovers covered and refrigerated for up to 4 days. They get better each day.