This is another one of those recipes that’s so easy and such an old standard that I wonder if I should even bother you with it. If you are from the South you probably grew up eating this every spring. If you are new to cooking or are from some other place you might appreciate some instructions.
In early summer when you see the green beans are ready, chances are the potatoes are, too. Pull up the potatoes and take some of the small ones for this dish. Clean them but you don't have to peel them. Start the potatoes boiling in a pot with a chopped onion and a slice of bacon, a little salt and pepper. Cut off both ends of the green beans while the rest is cooking. When the potatoes are almost done add the green beans. Cook them for either 8 minutes or 30, depending on how old you are. Older cooks tend to cook the hell out of green beans while younger ones prefer their vegetables crisper.
Drain everything and put in a bowl. Add about half a stick of butter. (OK, maybe I exaggerate but it’s really hard to ever have too much butter. I’ve never heard anyone complain about too much butter.)