Culinary fail = raw green beans.
Why is it when you go to a "fancy" restaurant they feel compelled to serve raw green beans? These so called professional chefs think that green beans should be "blanched" for a few minutes and then thrust into an ice water bath to stop the cooking process. What demon taught them this? Who the hell thought that green beans should crunch like cucumbers? I've even seen this $&*t on TV cooking shows that attempt to promulgate this insane conspiracy to institutionalize the young tender minds that don't know any better.
And on top of that they only give you 3 or 4 to spit out. Properly cooked green beans should cover at least half the plate.
Green beans should be simmered for SEVERAL HOURS with at least smoked ham hocks but preferably with a 1/2 pound of bacon to a very tender state.
This is just an observation. If anyone wants the Tubercle's opinion on the subject, just ask.
Green beans are to be cooked until gray. So says my mother-in-law from NC.