1 pound Romano beans, trimmed and cut into ½ inch pieces
2 teaspoons salt
2 cloves garlic
3 tablespoons fresh basil, chopped
1 ½ tablespoons capers
1 tablespoon lemon olive oil
Zest of 1 lemon
¼ teaspoon red pepper flakes
Salt and pepper to taste
1. Bring 2 quarts water to a boil in a large saucepan. Add beans, 2 teaspoons salt, and garlic; cook 8 minutes or until tender. Drain and plunge beans into ice water; drain.
2. Place beans in a medium bowl. Finely chop garlic; add to beans. Add basil and remaining ingredients, tossing gently to coat.