I'm not one of these people who loves to cook. I like it just fine, and I've reached a point where I'm able to please my own palate most of the time, which is good because the place where I currently live is something of a culinary wasteland. But for me, the real pleasure afforded by cooking occurs at the table after the fact, not at the stove while you're doing it.
I rarely cook something that requires a lot of planning or preparation. There are really only two situations in which I do: if I'm feeding guests, or if I am making huge batches of some elaborate meal or dish which I can then freeze in individual servings, so that later, I can just microwave it and have a meal ready. I don't want more than 20 minutes to elapse from the moment when I decide I'm hungry enough to make a meal, and the point at which I sit down to eat it. I also don't want to wash too many dishes afterwards.
By those standards, this recipe for green beans should be something I don't make--and truth be told, I rarely make it. It's not that it's hard; it just takes a lot of time to cut up all the beans, and it involves dirtying a lot of dishes. But it's so good that I go ahead and do it anyway from time to time.
I will say that these beans are really good left over and chilled--if you can make enough to have them left over. When I make them for guests, there are never any leftovers--and when I make them for myself, well, I still manage to eat a lot of them.