1 qt. home-canned green beans
1 1/2 tsp. sugar
1 tsp. salt
1 tsp. pepper, optional
1 slice fatback (about 4 x 2)
1 c. frozen corn

Fry out fatback in frying pan or use 1 teaspoon vegetable oil and 1 teaspoon butter. Pour off the water the beans were canned in. Add new water and bring to a hard boil.

After they have boiled for a few minutes, reduce heat. Add sugar, salt, pepper, and fatback; stir. Bring back to hard boil for few minutes, then let simmer for 30 or 45 minutes until beans are done. Check frequently and add water if necessary to prevent sticking.

Add corn 10 or 15 minutes before cooking time is up. I think the secret to good beans is to cook as much of the water out as possible without them sticking. Of course, this means you really have to watch them.