Green Beans à la Andy

My newest favorite side dish/snack couldn't be easier to make. My friend Andy served me a plate one day and I've been making it 3 or 4 times a week ever since.

You need the following ingredients:

green beans
olive oil
salt

1. Wash and dry the beans, then snap off the stem ends.
2. Heat the oil in a skillet until it's not quite smoking; the secret to delicious Green Beans à la Andy is to get that skillet plenty hot.
3. Put the green beans in the skillet. Season with salt. You want the beans all in one layer so that they can be in constant contact with the skillet. I always use the biggest skillet I own so I can make lots of Green Beans à la Andy.
4. Sauté the green beans. The only trick here is to leave them sit long enough so that the beans brown and wilt a bit but not so long that they burn. You have to keep an eye on them and give them a regular toss, but you don't need to keep them moving constantly. Cook until done and serve.

Up to a certain point, the longer you cook these the better they are; the bean exteriors caramelize, making them sweet and a little smoky. At some point they will turn into wilted garbage if you keep cooking them, but there's no way you will be able to cook them for that long. The beans will smell too good and be too tempting; at some point you will no longer be able to resist plating and eating them. That's when they're done (10 minutes probably will do it).

All hail Chef Andy!