While this is a recipe, I do not want to show you what it looks like. It is a secret. The color is drab, a little grey. But this is a recipe that in the 40's and 50's my mother put on the stove after church for an early dinner many, many Sundays. Braising green beans fell out of favor because it did not meet the crisp, fresh, raw standards which modern America fell in love. It was one of those dishes that I was almost embarrassed that my mother cooked, as I was embarrassed that my mother grew geraniums not roses.
In some kind of fat such as olive oil, or the preferred bacon fat, saute chopped onions and garlic. Add your topped and tailed green beans. If you are so lucky as to have fresh cranberry beans add them. Although if there are dried cranberry beans soak some the night before. Add some salt and simmer for an hour and a half or more.
Basil, parsley, tarragon and thyme are all good herbs with green beans and could be included. In winter when the grocery store has those awful warped and tired beans, this is what you do with them. These beans are especially nice with a roast.