Haricots Verts A La Provencale

Small, tender green beans, 3 - 4 inches long, are best for sauteing. Larger beans should be snapped in two and parboiled before being sauteed.

1/4 cup olive oil

4 cloves garlic, peeled and curshed

1 lb small, tender green beans, top end trimmed

salt and freshly ground pepper

handful of dried bread crumbs ( I used Panko crumbs)

Warm the olive oil in a large frying pan over medium-high heat. Add the garlic cloves and, when they begin to sizzle and color, add the beans. Cook, tossing repeatedly, for 4-5 minutes. Season to taste with salt and grind over some pepper. Add the crumbs and toss or stir with a wooden spoon only until the crumbs are crisp and begin to color.