previously in rfc, 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?
> Goomba
>
>

My Sicilian grandmother cooked green beans with onions and olive oil for a
long time in a frying pan on low heat until both caramelized and really
melted in your mouth. My mom's been trying to duplicate her technique for
over thirty years (grandma died in the 60's). I haven't given it a whirl
yet, but it's supposed to be fantastic and a family favorite from a
fabulous cook. (were there enough F's in that sentence?)

-Claudia