- 1 pound romano beans, stem ends trimmed, cut into bite size pieces
- 1/2 Tbsp olive oil
- 3 cloves garlic, pressed and mixed with 2 Tbsp water
- ½ teaspoon red pepper flakes
- fresh lemon juice
- salt and pepper to taste
- Blanche the beans.
- Sauté the beans with garlic and olive oil for 2 or 3 minutes until any liquid in the pan has cooked off.
- Season with lemon juice, salt and pepper and serve!