Romano beans with confit garlic (Judías escarlata con ajo confit)

1.Gently warm oil in a saucepan over low heat, add garlic and stir occasionally until very tender and light golden (12-15 minutes; reduce heat if garlic begins to brown).

2.Meanwhile, cook beans in a large saucepan of boiling salted water over high heat until tender (6-7 minutes), drain and transfer to a warm serving dish. Drizzle garlic and oil over, season to taste and serve hot.