If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.
- 4 garlic cloves, thinly sliced
- 1½ pounds green and/or yellow runner beans, trimmed
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 2 minutes. Add beans and red pepper flakes; season with salt and pepper and toss to coat. Cook, tossing occasionally, until beans are crisp-tender and lightly browned, 8–10 minutes. Transfer beans to a platter and squeeze lemon over.