-Bring a large pot of water to boil.

-Drop in 1# tipped and tailed green beans.

-Cook over high-heat until just crisp tender, about 3-5 minutes.

-Drain, pat dry and set aside.

-In a large sauté pan heat 2 TBS olive oil over medium heat.

-Stir in 2 cloves minced garlic and cook about 2 minutes.

-Add the beans to the pan and stir to coat.

-Take ¼ tsp whole peppercorns, put them in a cloth or paper towel and crush them with a mallet or heavy jar.

-Then add the crushed peppercorns to the beans, along with the following:

½ tsp dried oregano

2 TBS fresh lemon juice

A big pinch of salt

-Cook for 3 minutes until beans are warmed through.