Goomba38 wrote:
>
>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?

What mushy grey beans, after cooking for two hours there'd be no discernable
beans.


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