1 lb green beans, preferably romano pole beans
2 garlic cloves, minced
1 1/2 tbs olive oil
1/2 cup water
1/2 tsp salt
1/8 tsp pepper
8 oz provolone cheese, cut into 1/4 inch dice
Cook beans in a large saucepan of boiling salted water 5 mintues; beans will still be crisp. Drain in a colander and rinse under cold running water. Drain well.
In a large frying pan, cook garlic in oilive oil over medium heat until fragrant, about 30 seconds, being careful not to burn. Add beans to pan and stir to coat with oil. Add water to pan and cook, stirring occasionally, 3-4 mintues, or until crisp tender. Season with salt and pepper.
Remove pan from heat. Add provolone to hot beans and toss. Serve immediatley.