These are my dad’s string beans I grew up on, and they add that little bit of Italy to our table. Snip ends off double the string beans you want to serve. Boil in copious salted water. When almost tender, mince 1-2 cloves garlic and place in large glass bowl that has a lid. Add 5 T olive oil, 5-7 T favorite vinegar (Italian white wine vinegar, red wine vinegar, or rice wine vinegar), salt and freshly ground pepper. Drain string soft string beans and add steaming hot to garlic/vinegar/oil mixture, combine, and put lid on. Leave for 5 minutes or as long as you like, stir again. The heat from the cooked beans will sort of cook the acidity out of the vinegar and sharpness out of the garlic. Taste for salt and pepper.