For starting, fresh green beans must be cleaned, that is, we break the thin ends, those cracks, and because they are very long, we break them into 3-4 pieces, so that we can eat them more easily. We also peel the garlic cloves.
Boil 1.5 l of water in a pot, with a tablespoon of sea salt and a tablespoon of food seasoning. When the water boils, we put the green beans in it, which we boil for about 15 minutes.
Crush the garlic and put it in a small bowl. Add a little salt, fresh ground pepper and two tablespoons of sunflower oil, then stir continuously with a wooden spoon until we get a consistent paste. If necessary, you can add more oil. I added a little lemon juice, about a teaspoon, and a tablespoon of water to make it a little thinne.
If the green beans have boiled but are still crispy, put them in a strainer and cool them under a stream of cold water, to stop boiling. After they have drained, we put them in a bowl.
While the beans are still warm, mix them with two tablespoons of sunflower oil and then pour over the garlic cream and a tablespoon of chopped parsley. Mix lightly and season with a teaspoon of sea salt if needed, I added a teaspoon of a vegetable mix for soups and a teaspoon of freshly ground pepper.