Broad Bean, Romano

Rosemary

Romano Beans

Garlic

Butter

Salt

 

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.

BEANS
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