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?


Da Wolf is tawkin' Southron - style green beans. They're a favorite of
mine. I've cooked green beans for well more than six hours (initial high
heat followed by a slooooow simmer) at a stretch, they are *ambrosial*.
Think "soul food"...

Normally I like my green beans nice and crisp, but the above - mentioned
style are great "comfort food"...

--
Best
Greg