Wash the beans, trim off the stem ends and any bad bits, and cut in half or thirds.

Bring a large pot of water to a boil and add a good sprinkle of salt. Toss in the beans. Cook just a few minutes; they should still be bright green and crisp, but soft enough to chew.

While the beans are cooking, make an ice water bath: a deep bowl with cold water and some ice cubes. As soon as the beans are cooked properly, drain them and immediately put them into the ice water. This stops the cooking process so they stay crisp and hold their color.

Peel the garlic cloves and mince finely.

In a small sauté pan, heat the olive oil. Add the garlic (you should hear a bit of sizzle but not too much) and stir for 30 seconds, then remove the pan from the heat.

Drain the beans well, then toss in a serving bowl with the garlic oil. Add sea salt and cracked black pepper to taste.