May I just say: The old way of cooking greenbeans is an affront to greenbeanery. They were cooked for hours with fat back until all their food value was gone. When they were mere strings of uncrunch with a texture like that of a frayed dishrag, and tasted oily, you could salt them heavily so they'd taste like something and presumably eat them by shoving them into your mouth along with a huge chunck of heavily buttered cornbread.
Better way to prepare greenbeans: Lightly steamed until they are a vibrant green -- no flavoring necessary. And you can pick them up one by one and eat them -- no fork necessary. This is a tribute to greenbeans.
Another great way to prepare greenbeans:
Heat your oven to 500 degrees.
Lightly toss greenbeans with olive oil,
Spread on a baking sheet,
roast for 5 minutes, stir and roast for 5 more -- or until tender-ish (and threatening to brown),
Toss with sesame seeds, sesame oil, sea salt and pepper (the best pepper are the blends).
You can toast the seasame seeds too if you like -- in a skillet, very carefully, stirring all the while, until slightly brown.
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