1 batch 1/2 runner beans
Hamhock or salt pork
Heavy white twine
Darning needle

Wash and drain green beans. Remove ends and strings. Use a large darning needle with heavy twine and thread through the pod near the middle so they are about 1/4 inch apart. Hang in strings in a warm, well ventilated place until they shrivel and turn greenish gray. Store in a paper bag in a dry place or freezer. When ready to cook, put 2 or 3 hands full in a pot and soak overnight. Drain, renew water and parboil slowly for 1/2 hour. Drain again. Cover with water and cook slowly with hamhock or salt pork until tender. Serve with cornbread.