The Greeks have a saying that they use frequently to convey the importance of patience: Slowly, slowly, sour grapes turn to honey.

Since you need patience for this green bean recipe, I advise using an electric slow-cooker. The longer the beans remain in contact with the flavorings and oil, the more deeply they will absorb these flavors and the more delicious they will become. If you like your green beans crunchy, this recipe isn't for you. But if you want to try them the Mediterranean way, not overcooked but luxuriously mellow in texture, you'll be very pleased.

Served at room temperature, these beans will melt in your mouth, yet oddly they aren't particularly soft to the touch. You can proudly call this a “seven-hour green bean dish.” And in the words of my old friend Emeril Lagasse, the addition of dried Turkish red peppers to the dish “kicks it up a notch.”