Years ago I found this recipe in a Shreveport, LA cookbook and have used it for numerous potluck dinners. Every time I take it, I receive requests for the recipe. I always prepare it in a crock-pot, but it can also be prepared on the stove-top. The crock-pot method seems to retain the texture of the whole green beans.
For the liquid for each can of green beans, dissolve the sugar or Splenda before adding the bacon drippings.
Cut bacon into 1/2 inch bits and cook in a skillet until crisp. Drain on paper towels. Use the grease for the liquid described above.
Slice onion into 1/4 inch rings. Place in a microwave dish, put 2 tablespoons butter on top and cook until translucent.
Open all cans of green beans, drain and discard liquid. Dump 3 cans of green beans into crock-pot.
Place 1/2 of the bacon and 1/2 of the sauteed onions on top of the green beans.
Put remaining 3 cans of green beans in crock-pot and top with the remaining bacon and onions.
Pour the liquid mixture over the green beans. Cover and cook on low for a couple of hours then gently stir the mixture, recover and cook for another hour or so, depending on how hot your low setting is on your crock-pot.
I sometimes add a small package of toasted almonds with the layers of onion and bacon.