Directions:

Slice 2 slices of bacon and cook over med. heat until just crispy and fat is rendered. remove the bacon from the pan and set aside.

Meanwhile, par boil the beans - throw them into hot water, bring them back to boil for 5 minutes (or al dente, can be as much as 20 mins if the beans are older)

Add beans to the pan/skillet, a little chopped red onion doesn't hurt either…

Toss in fat, add water or chicken broth (or both) til beans are covered, and liberal amounts of salt and pepper. (If this is a main course succotash, I use broth and also add up to 1/4 cup of cream.)

Bring the beans to a boil, then simmer for 15 min, less if you pre-boiled the beans.

While beans cook, strip the kernels off of two ears of corn. Add corn to beans and continue cooking. Add chopped green pepper (or red).

After five minutes, start checking beans occasionally for doneness. Depending on freshness, they should be al dente sometime between 25-30 minutes of total cooking time.

Dress w a little bit of sherry vinegar, and a handful of basil.

Remove from heat. Stir in bacon and a handful of sliced cherry (or other small) tomatoes, and season to taste. One can add a half pound of peeled, de-veined shrimp too to make this a real main dish.