From 1916:

Cook beans until tender, but not broken. Drain off water and save for soup. For 1 quart of beans put 3 tablespoons savory drippings or butter in large-bottomed stewpan. When fat is hot put in drained beans, which have been seasoned with tablespoon of salt and half teaspoon pepper.
Cook over hot fire 15 minutes, frequently turning beans over with fork. Cover and let cook for half hour where they will not burn.
If beans are liked moist add cup of meat broth, milk, or water before putting them to cook for last half hour. This dish may be made more savory by frying tablespoon of minced chives, shallot, or onion in butter or fat before adding beans. Tablespoon of fine herbs may also be added to beans to make them more savory.