The Wolf wrote:
Add the reserved ham and beans back to the pan.
> Cover the beans completely with water. Bring the liquid to a boil,
> reduce heat to medium low, partially cover and cook for 2 hours. Remove
> from the heat and reseason if necessary.

If you're going to cook the life out of the fresh
beans anyway... why not just open a can? I can't
imagine the attraction to overcooked, mushy gray
beans?
Goomba