Green Beans with Onions

Preparation

1. With a paring knife or peeler, trim the edges off the beans to remove the strings. Do not omit this step—you can do it while watching TV or chatting with a friend. Place the bacon in a heavy Dutch oven and cook over low heat to render some of the fat; do not brown. (If using bacon fat, just melt it.) Meanwhile, wash the beans. Then hold a handful at a time under vigorously running cold water and drop the wet beans directly into the Dutch oven. Sprinkle the beans with sugar; do not add water. Bring to a boil, cover the pot, and immediately reduce the heat to low. Cook until the beans are tender, 45 to 60 minutes. Add a little more water if necessary. During the last 30 minutes of cooking, place the onions around the edge of the pot. When the beans are done, season to taste with salt and pepper. (Do not add salt at the beginning, or the beans may be too salty.)