Again, simplicity at its best! This recipe sounds very similar to how my Swedish grandma used to prepare the long green beans she grew every summer. 

Ingredients:

• 2 lbs (appx) fresh green beans
• 4-5 cloves garlic
• 2 tsp salt
• pepper
• 4-5 tablespoons vinegar
• 1/2 c. olive or salad oil of choice

Take a couple of punnets ( 1 punnet = approximately 1 lb.) of fresh green beans, and pare the ends off.  (This equates to snapping the ends off of snap beans.)

Steam beans until just done, but not floppy. If the colour is even all over, they should be ready.

 Meanwhile crush 4 or 5 cloves of garlic into a bowl, then add 2 teaspoons of salt (sounds a lot, but the beans can sometimes require even more), freshly ground pepper, and about 4 -5 tablespoons of vinegar.   Stir to melt the salt, and then add about 1/2 cup of olive or other salad oil.

Once the beans are cooked, drain them, and toss them immediately in the dressing. They can be eaten almost immediately, and shouldn't stand overnight in the dressing, or they get vinegary.  If there are beans left over, drain off the dressing and store them in fridge.