I made bacon onions and green beans, it's close though in taste like my grandma would make yet
I’m missing an ingredient I think just by tasting it maybe not any suggestions advice greatly appreciated thanks in advance.
Cook bacon not too crisp dice it up with onion toss in with green beans also i just dump juice and green beans right out of the cans. I let them cook on low for bit salt and pepper it’s close on taste in what I remember.
I’d like to make a huge batch of ham or bacon green beans and potatoes if I can get it right Saturday.
I’m close in trying to recreate a food from my Appalachian childhood.
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Thx, Iris! 
I always us a few drops in my Salmon Dip. I bought a flavor sampler, so I'll have to hunt down some recipes so I can try them: Hickory, Mesquite, Apple, and Pecan.
The green beans sound delicious! I like green beans, I'm just never happy with how mine turn out - no matter whether I start with canned, frozen, or fresh. 
I think the best ones I've ever tasted were garlic green beans (garlick longpassers) that we used to make for a yearly high school production/dinner we were involved with, and Red Lobster's green beans. My mom used to do wax beans with bits of ham and potatoes. I haven't had them for eons and the mention of the green beans here just reminded me of them.
Cooking in a skillet adds flavor, too. I'm sure it will be yummy with ham and mashed potatoes. You are a good cook. Always trying something different. Let us know how everyone likes it. Cornbread would be good with that, too. 
and when you do the beans and potatoes simmer the ham bone and other scraps in some water or chicken broth before you prep the rest of this. do you make it like soup? that was my mother's way. love this dish. don't forget the ton of fresh chopped raw onion to add to your bowl. 
Could be similar, never tried the bacon version.
Boil peeled potatoes in water with a Bay leaf (always use a Bay leaf with spuds, you'll taste the difference). Drain and set aside but keep warm.
Brown sausage in a skillet, usually cut into 1/3 - 1 inch pieces. Andouille or brats work with this. Add the onions in time for them to cook and start browning with the sausage. At the end you drain off some of the fat. Add green beans, I usually use fresh or frozen, to potatoes and the sausage/onion mix add salt and a whole bunch of black or mixed pepper. Let sit for an hour then heat to desired temp and serve. A lot of dishes are better if you let them rest a bit before serving.
That might work with bacon.
