IN DEFENSE OF THE OLIVE-DRAB, SLOW-COOKED STRING BEAN
https://www.saveur.com/southern-slow-cooked-string-bean-history fyi
That’s a great article, Fungi. I grew up with the cooked-to-death ones - my Virginia Granny did them in bacon grease; but I like them both ways.
I liked the Lewis Grizzard quote about the ‘nouvelle’ restaurants:
“They “serve their green beans raw and then they cook their tomatoes,” he complained. “This is an unholy aberration I cannot abide.”
LOL!
I had never heard of him that I recall, but he seems to have been a very popular and prolific writer and humorist, whose books have intriguing titles like, ‘If I Ever Get Back to Georgia, I’m Gonna Nail My Feet to the Ground’.
https://en.wikipedia.org/wiki/Lewis_Grizzard
Totally. My late ex mother in law made the best long slow cooked green beans with meat and stuff thrown in.
I like green beans lightly cooked with pearl onions and a balsamic reduction, but her old fashioned long cooked beans with their meaty flavor were equally yummy.