"Tom Royer" > wrote in message
...
> "JoeSpareBedroom" > wrote in message
> ...
>> > wrote in message
>> oups.com...
>>>
>>> JoeSpareBedroom wrote:
>>>> On a related note, I was picking through green beans at the store last
>>>> week,
>>>> and the old lady next to me asked how I was going to cook them. I told
>>>> her.
>>>> Then, she held up some large "all purpose potatoes" and said "I like to
>>>> put
>>>> the beans in the pot and boil them with the potatoes. They take about
>>>> the
>>>> same time, you know?"
>>>>
>>>> Can you imagine those green beans? :-)
>>>
>>> I don't know about large potatoes but green beans cooked with small
>>> round potatoes are good. Green beans and corn mixed together are good
>>> too.
>>>
>>
>> The potatoes this lady had in her hand were pretty large. I think she was
>> from the "boil everything until it's pudding" generation.
>>
>
> Cooking green beans for a long time (say, a couple of hours)
> with salt pork, potatoes, onion, and red pepper is a time
> honored way of preparing them for folks from the south.
>
> I grew up in southern Indiana, which, if you're familiar with
> it, is really "Northern Kentucky" which is practically the
> south. Just about every Sunday my grandmother would
> make fried chicken and serve it with long cooked green
> beans as well as other stuff.
>
> When cooked long, the beans are resurected as an entirely
> different dish.
>

Well, this is upstate NY. We are south of Canada, though. And, exume sounds
like a more appropriate word than resurrect. :-)