Salted water to cover
1 pound beans, ends snapped
1 tablespoon Garlic and Rosemary Infused Olive Oil (See below)
1 tablespoon good bread crumbs
Salt & pepper

Bring the salted water to a boil. Add the beans and cook for 5 minutes or until done but still bright green. (They cook faster than regular green beans.) Drain and toss with just one tablespoon of the oil and bread crumbs. (Save the rest of the oil for other uses.) Season to taste.

GARLIC- and ROSEMARY-INFUSED OLIVE OIL
1 cup olive oil
a large sprig of fresh rosemary
5 garlic cloves, peeled and crushed with flat of a knife

Heat oil, rosemary, and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles. Turn off heat and let rest for 20 minutes. Remove the rosemary and garlic.