2 lbs. pole beans (best) or green beans
1 sm. to med. onion
3 to 4 slices bacon
Sugar
Salt

When green beans are in season, fresh beans are the best. String beans and snap into 1-inch pieces. Wash in a colander and drain. In the bottom of a large (4-quart) heavy pot, fry bacon crisp. Remove bacon and leave grease. Chop onion (slice and dice) and cook in bacon grease until tender. Sprinkle cooked onion with a spoonful of sugar. Add beans. Add water to half way up the side of the pot. Salt to taste. Stir beans and onions together. Bring to a boil and then cut heat back to simmer. Cook, covered, until beans are tender, start checking at 30 minutes. Canned beans can be used, regular or French style.