Garlic Filet Beans

 I picked a couple handfuls of long slender beans and washed and snapped them. After sauteing coarsely chopped garlic in a couple tablespoons of olive oil, I added the beans and stir-fried for a few minutes. Then, I added a cup or so of water, not quite enough to cover the beans and a good pinch of salt and let them simmer about 20 minutes. After draining the remaining water, they were served hot. These beans have a delicate crunch, are full of juicy beans and make a colorful addition to any meal. The purple velor beans mostly stayed a vibrant purple, with little green mottling. The yellow were crisp and mild, an excellent accompaniment to the crunchy, flavorful green beans.