In large skillet, cook bacon until crisp. Remove bacon from pan and leave enough bacon drippings to coat bottom of pan.
Add snapped beans and cook on medium high heat until they change to bright green and start wilting (15 - 20 minutes).
Reduce heat to low and add enough water to cover 1 inch of bottom of pan and simmer, (onion, potato and bacon may be added at this point)
Check water occasionally for 1 hour or until beans are tender.
Season with salt and pepper to taste.