Wash green beans throughout and drain. Snip stem edge of each green bean and place in a 7 x 14 casserole dish (such as pyrex).
In a small saucepan, add water, beef bouillons, adobo seasoning, garlic powder and black pepper.
Let come to a rapid boil until bouillons are fully dissolved. Mix to distribute all seasonings.
Pour seasoned water evenly over beans. Dot with bacon fat.
Cover tightly with aluminum foil being careful not to leave any gaps so that steam can't escape.
Place in oven and bake for 45 minutes or until tender.
To serve, remove hot beans from pyrex with tongs. (The seasoned water isn't meant to serve with the beans).
NOTE # 1: The seasoned water is meant to be on the salty side, therefore taste the water. It should be salty like water from the sea. I've made this recipe so many times and don't measure the salt, therefore I don't have an exact amount so please use your best judgement. Once they are cooked with the beans the beans won't absorb the full amount of salt and they won't be as salty as you think.
NOTE # 2: The Knorr brand bouillons are larger (double the size) than most other bouillon brands. Therefore, you may need to increase the amount of bouillons if using the smaller version. On a personal level, I find that the Knorr brand boosts the flavor of dishes better than most other brands.