Ingredients
1 bag haricots verts
5 cloves garlic
2 tablespoons olive oil
1 teaspoon salt
Preparation
Bring a large, shallow pan of water to a boil. In the meantime, trim the ends off of the haricots verts. When the water is boiling, add teh beans and boil for 2 minutes.
Drain the beans, shock them in cold water, then drain them again and dry them.
In the same pan, bring the oil to heat over medium-high. Rough chop the garlic - leaving in fairly large pieces.
Add the garlic to the pan and toss until it just starts to turn golden. Add the beans, salt and aleppo pepper. Toss to coat.
