Broad Bean, Romano
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.
Salted water to cover (see Kitchen Notes)
1 pound beans, ends snapped
1 tablespoon Garlic- and Rosemary-Infused Oil
1 tablespoon good bread crumbs, optional
Salt & pepper