This is a pretty simple recipe, but it tastes great no matter how you serve it -- hot, at room temperature, or even cold, the beans are so tasty you'll be surprised. They are really good on their own, but you can throw them into other dishes, too. They are equally wonderful mixed up into a fried rice or thrown into a pesto pasta. The timing on this will depend on how fresh and tender your beans are and whether you are using regular beans or haricots verts, which will take less time to cook. The beans should be cooked so that they're neither mushy nor too hard, but somewhere in the middle. There will be some reliance on intuition here, so the estimates on browning time are just that -- estimates. Use your eyes and taste buds before deciding when these are done.

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