Parmesan Green Beans

Around my house, these are known simply as "the good beans" and are consumed in vast quantities whenever I make them. They're even better on Day 2, after they've had a night in the fridge to soak up the lemon juice.

The quantities below are my best guesses: I usually prepare this recipe a la Julia Child, throwing what looks to be the right amount of each thing into the bowl and taste testing as I go along until it seems flavorful enough.

Parmesan Green Beans

serves 6-8

Head and tail 3 lbs. of green beans, then snap ~in half to produce bite-sized pieces.  Boil in enough salted cold water to float the beans, until they reach your desired level of crispiness.  Drain and dress immediately, while still warm.

Toss together:

3 lbs. cooked green beans

1 tbsp. olive oil

3 cloves garlic, minced zest of 1 lemon (optional)

1 tbsp. lemon juice

2 tsp. dried basil

2 tsp. dried parsley

1/3 c. shredded Parmesan

salt and pepper to taste