Ingredients:
8 to 10 ounces Roma beans, washed and dried
2 tablespoons olive oil
1 teaspoon red chili flakes
1/2 teaspoon salt
3 large, crushed cloves of garlic
Directions:
Snip off ends of beans. Place in heavy-bottom pot (like a Dutch oven). Drizzle and fold with 2 tablespoons olive oil. Add a teaspoon of red chili flakes and 1/2 teaspoon salt, and toss the mixture together with clean hands. Drop the crushed cloves of garlic on top.
Place pot on stove over very low heat and cover. Cook for about 45 minutes, stirring once in a while during the first half hour.
Taste for salt; adjust as needed. Continue cooking for a total of 2 hours, checking every 30 minutes but not stirring (to avoid crushing beans). It will be hard to wait if you watch them; try to distract yourself with other tasks because the long cook is key here. Beans are done when they’re totally soft and wilty.