Sauteed in bacon, brown sugar, and Dijon mustard, these green beans can simmer leisurely for hours. You can start them after lunch and they will be deliciously tender and flavorful for dinner. And all you'll have to do is stir them every once in a while. Great for an afternoon when you're going to be home; they'll be ready for dinner when you are!
"All Day" Green Beans
4 sliced of bacon, cut into 1/2 inch pieces
1/2 onion, finely diced
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 pounds fresh green beans (about 3 big handfuls), ends trimmed and cut into 2-inch long pieces
4 cups water
1/2 teaspoon salt
Saute bacon pieces in a very large skillet (preferably cast-iron) over medium heat until lightly browned (but not fully cooked), about 6-7 minutes.
Add onion to the skillet and saute in the rendered bacon grease until soft (about 10 minutes), stirring often.
Add the brown sugar and stir for about a minute. Stir in the mustard. Increase heat to medium high and add trimmed green beans. Saute for 3-4 minutes, stirring often.
Add 3 cups of the water (enough to barely cover beans) and bring to a boil. Reduce to medium-low heat and simmer for about an hour, stirring occasionally. If water has mostly evaporated, add the additional cup of water at this point. Cook for another hour and up to two more hours on low heat. Taste the beans throughout the cooking time for desired doneness. Beans will darken in color and take on a slightly wrinkled appearance when very tender. Taste for seasonings and add salt if necessary.