Here’s one of my favorite Southern sides – a “mess” of green beans seasoned just right and served along side a roast beef and mashed potatoes. Perfect side dish for Sunday lunch.  This recipe is for home canned or store bought canned beans.  Fresh green beans require more moisutre and longer cooking time.

• 1 quart canned green beans (approximately 4 cups or 32 oz) undrained
• 1 Tablespoon bacon drippings
• 1 Tablespoon finely chopped onion
• 1 teaspoon salt (if canned green beans were unsalted)
• 1 teaspoon black pepper
• 1 teaspoon sugar

Place all ingredients in a large iron skillet and heat over medium high until liquid from beans begins to boil.  Reduce heat to a simmer and let beans cook for 10-15 minutes.  Water can be added a cup at a time to keep beans from boiling dry.

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