Missy’s Momma’s Southern Green Beans

In a 4-quart skillet or casserole pan over medium-high heat, cook bacon until brown, stirring frequently.
Add sliced onions to the bacon and continue cooking for about 5 minutes, stirring frequently. Add green beans, low or no-sodium chicken stock, and bacon drippings if desired. Bring stock to a boil. Reduce heat to low and cover pan; simmer for 1 hour. Remove cover and stir green beans. Increase heat to medium-low; cook for an additional hour, uncovered, until stock reduced down to just a few tablespoons.

Note: If you don’t have low or no-sodium chicken stock, substitute 1/2 cup regular chicken stock plus 1 1/2 cups water.