4 large handfulls (or more)  fresh green beans—wash, trim ends off, but leave whole. 

Heat skillet*** and coat bottom with olive oil. Saute' beans. They will sizzle and pop. Cover lightly; stir, but allow beans to brown a bit. 

Add 2-4 garlic cloves, chopped and smashed. Cook a little more. Thr aroma is heavenly. Splash with red wine, turn down the heat, cover tightly and let beans talk to themselves. Cook until crisp tender or more done as desired. 

Note from Barb:
*** I used a deep dutch oven type kettle so as to eliminate spattering all over the stove; it worked wonderfully. I also added some chopped onion to the first step.