1 pound of Romano beans, cut on the diagonal into 3-inch pieces
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 large heirloom tomato, cut into ½-inch dice
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon oregano, chopped
Bring a large pot of salted water to a boil. Add beans and cook until tender, about 5 minutes. Drain immediately.
While beans are cooking, heat oil in a skillet over medium heat. Add garlic slices and cook until translucent, about 3-4 minutes; make sure garlic does not burn.
Add diced tomato and salt and pepper. Cook for 2-3 minutes so that tomato is heated through.
Add cooked beans and heat through, 1-2 minutes. Mix well. Taste and adjust seasoning if needed.