This technique looks embarrassingly simple, and it is. But it shakes up our habits, and with four ingredients, lets green beans become their best selves. Resist the temptation to add liquid. The beans will stew in their own juices, and their flavor will be completely undiluted. You could leave the garlic out, but its pushy sting will soften a little on the warmth of the beans. Adapted from <strong><a href="http://www.amazon.com/dp/0394513487?tag=food52-20">The Foods and Wines of Spain</a></strong> (Knopf, 1982).

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