Maan's Green Beans, a recipe that has been passed around the Michigan food blog circuit. (If you like garlic, you'll love Maan's.)
But my first impulse is to make up a bunch of Ted's Syrian Rice. This is a meat stew with green beans that freezes quite well. Like every treasured recipe, it has a history.
Middle Eastern food was essentially unknown in Oklahoma during the 1950s (unless you count Jamil's, where I first tasted tabbouleh and cabbage rolls). So a dish titled "Syrian" was immediately exotic. It was the specialty of one of my parents' dear friends, who would occasionally bring a dish of it to our table. I don't know how he obtained the recipe, but it wasn't from traveling in Syria. It would be interesting to know how it came to include Worcestershire sauce.
Ted used canned green beans (what we mostly had in those days). I simply cook my fresh beans well before adding them, and I use a lot of beans. I've also added a pinch of cinnamon to make the dish taste just a little Middle Eastern.