Long Braised Green Beans

The problem of what to do with tough green beans is not a problem when you buy your beans but rather when you grow them.  Now that the last of the vegetables have been pulled out of the garden, we have a big bag of same said beans, and this is a good solution.

1 pound green beans, trimmed and washed (3/4”)
1 medium yellow onion, peeled and sliced thinly
1 14.5-ounce can diced tomatoes with juice (or 1 lb romas, peeled and diced)
1 teaspoon freshly ground fennel seed (or 1 T fennel seeds)
½ teaspoon salt
freshly ground black pepper to taste
2 tablespoons bacon fat (or canola oil)
2 thick slices bacon, cut into bite-size pieces

In a heavy pot or Dutch oven with a tight-fitting lid, heat the bacon fat or canola oil and cook the onion gently over medium heat until tender, about eight minutes. Add the remaining ingredients, toss together and bring to a simmer. Close the pot, reduce the heat to very low and simmer for about three hours, stirring and tasting the beans occasionally for doneness. When the beans are tender and flavorful, adjust seasoning and serve warm.
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