-Bring a large pot of water to boil.
-Drop in 1# tipped and tailed green beans.
-Cook over high-heat until just crisp tender, about 3-5 minutes.
-Drain, pat dry and set aside.
-In a large sauté pan heat 2 TBS olive oil over medium heat.
-Stir in 2 cloves minced garlic and cook about 2 minutes.
-Add the beans to the pan and stir to coat.
-Take ¼ tsp whole peppercorns, put them in a cloth or paper towel and crush them with a mallet or heavy jar.
-Then add the crushed peppercorns to the beans, along with the following:
½ tsp dried oregano
2 TBS fresh lemon juice
A big pinch of salt
-Cook for 3 minutes until beans are warmed through.