Romano Beans with Marjoram

• 1 pound romano beans
• Salt
• Extra-virgin olive oil
• 1/4 cup chopped fresh marjoram

1. Trim and discard the stem ends of: 1 pound romano beans.
2. Cut the beans into 1-inch lengths; they are pretty when you cut them on a slight diagonal.
3. Cook the beans until tender in abundant salted boiling water.
4. Drain the beans and toss them with: Salt, Extra-virgin olive oil, 1/4 cup chopped fresh marjoram.
5. Taste for salt and serve.
6. Finish with a squeeze of lemon juice.
7. Use butter instead of olive oil.
8. Use other kinds of tender beans.

romano beans, salt, extravirgin olive oil, fresh marjoram

Taken from www.epicurious.com/recipes/food/views/romano-beans-with-marjoram-387192 (may not work)