Uncle Mark's Cold Green Beans

Prep beans (green beans, yellow beans, or asparagus) by cutting ends, but leave whole as they look best served rustic style in a bowl. Uncle Joe does the trimming for me, with a scissors!

Cook in boiling water, just a quick cooking, several minutes. Must be al dente, nice a crisp to the bite. If you've accidently over cooked them, you've lost the rustic fresh from the garden affect. As soon as you think they're cooked, just enough, strain them into a bowl of cold water so they stop cooking and stay a nice fresh dark green.

In a skillet, saute on low heat, a small jar of minced garlic in the best olive oil you have on hand. Don't over cook the garlic as it gets a burnt taste instead of a sweet taste. Gently cook the garlic in olive oil on low heat only. This doesn't need to be cooked long either but long enough so the garlic flavor doesn't overpower the beans.

Strain the beans into another serving bowl, make sure there is no water left. Drench the beans with the garlic and olive oil after it has cooled. Toss them by hand so the beans are completely coated with oil and garlic. Lightly salt and heavy on the black or white pepper! As Mr. Food likes to say, Oh it's so good!