Rinse beans if necessary. Trim the ends and cut as you wish. I like them in bite-sized pieces, but leave them larger if you prefer.

Place beans in a lidded 3-4 quart saucepan and mix olive oil in with your hands or a wooden spoon, ensuring olive oil is evenly distributed amongst the beans. Mix in chili flakes and salt. Place garlic on top. Cover.

Turn the heat to medium low. You may have to fuss with the heat a bit initially: Rodgers says you want to hear the beans sizzling gently. During the first 30 minutes of cooking, stir quickly a couple times. Don’t let the heat get so high the beans brown. Avoid temptation to add water or other liquid: the steaming in olive oil alone makes this dish.

After 30 minutes, taste for salt. Cover, turn the flame down to the lowest setting, and cook for 2 hours, stirring once or twice. The beans will turn beige and collapse, losing all their beautiful purple stripes but tasting wonderful nevertheless.

Notes: As there are so few ingredients, this is the time to use your best olive oil and sea salt.

Original recipe uses Romano beans: feel free to substitute these. If using green or wax beans, cut cooking time by at least half and watch closely, as they will cook faster.

Serve alongside poultry, pork, lamb, beef, or atop polenta.

Will keep in a covered container, refrigerated, up the three days. Do not freeze.