So the go to way for me to make green beans is from the can into a pot after cooking up some bacon in there and right before the beans adding a bit of pepper and garlic, maybe a bit of onion, then the beans. I do try to use lean bacon, as I do anywhere, and trim some of the fat. My wife has been asking that I drain the fat before adding the beans.
I know that the bacon is for the taste, but that the fat is really what helps carry it through the beans. The salt of the bacon helps to soften the beans, but that's carried in that fat that cooks off as well. Draining the fat will defeat 80% of the purpose of using the bacon (pork).
So my question:
Am I wrong in those assumptions, or am I missing a point or is she missing a point?
No need to respond to the canned beans thing, I use fresh when called for, but these are for the side dish in the middle of the week that goes largely on autopilot.