Growing up in West Virginia, I ate beans quite a bit. Usually it was Pinto Beans, with Cornbread.

Nowadays, we still like the occasional beans and cornbread, and we like to buy dry beans and soak and cook them with ham. With a nice cornbread, this is a tasty dish.

This week, we wanted to try Flageolet Beans. We soaked them overnight, and put them on the pot to cook as per usual. And Cook. And Cook. The Flageolet Beans insisted on staying crunchy no matter how long we cooked them. Finally, we decided to put them in the fridge and go out to eat.

The next morning, we put them in the crock pot. Surely slow cooking all day long will make them tasty and tender, with added ham goodness.

Unfortunately, that was not the result we were looking for. Still firm, and not very tasty. We don't know if it was this particular bean, or was it something else that went horribly wrong?

We may never know, as they are going down the garbage disposal.

Maybe we need to go back to Pintos!