2 Tablespoons olive oil
4 cups roma beans, snipped and snapped
2-3 cloves garlic, smashed and chopped
1 Tablespoon minced fresh rosemary
1/2 teaspoon salt
2 Tablespoons water
Heat a lidded saucepan over medium
heat, add oil and stir in beans.
Sauté beans until
they turn bright green.
Place garlic, rosemary and salt together
in a pile on a cutting board and chop together
until completely combined.
Stir into beans, add water, cover and
cook until tender.
Serve hot or at room temperature.
Cover and refrigerate leftovers.
Garnish with a drizzle of olive oil and
freshly ground black pepper.
Serve hot with roasted potatoes and a
sprinkle of crumbled feta.
Mix with sundried tomatoes, top with
chopped walnuts and serve at room temperature.