Southern-style Fresh Pole Beans

Slice the salt pork into small cubes or strips, roughly ¼-inch thick.

Heat a large pot or Dutch oven over medium-high heat and add the salt pork pieces, cooking until the fat renders and the pork becomes lightly browned, about 5-7 minutes.

Trim the ends from the pole beans and snap them into 2-inch pieces.

Add the pole beans and fresh onion rings to the pot with the rendered salt pork and fat, stirring to coat evenly.

Pour in enough water to just barely cover the pole beans, then add the salt and stir well.

Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover the pot partially with a lid.

Simmer for 35-40 minutes, stirring occasionally, until the pole beans are tender and the broth has reduced slightly.

Taste and adjust seasoning with additional salt if needed before serving.