The only "long cooked beans" I make are the Chinese dry fried green beans (not the restaurant deep fried version), which get shriveled up, and chewy. I sometimes put beans in curries, just to use them up, but that's about the only thing I cook them in to where they get soft.
I didn't used to have to pay (and still won't) to see Epicurius, but the last time I clicked on a recipe, I had one of those screens come up that told me that I only had 3 free recipes left (or however they word it), so I haven't checked them out since! They didn't used to do that.