Few aspects of Southern country cookery are more maligned and misunderstood than the issue of how long to cook vegetables, such as fresh snap beans. Cynics raise a great hue and cry that green beans should be only teased with cooking, leaving them as firm and bright as an emerald.
But unless one is dealing only with those prissy stringless beans the thickness of dental floss, there is nothing smart about that prevailing wisdom. We Appalachian cooks know better. We know beans.