Wash and trim the ends off the green beans. Finely slice the sun-dried tomatoes. Set them aside. Peel and crush your garlic cloves.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and sauté for about 1 minute, being careful not to burn it.

Add the green beans and sun-dried tomatoes to the pan, tossing them in the garlic and oil. Season with salt and pepper to taste. Sauté the green beans for 5-7 minutes, stirring occasionally, until they are a vibrant green, and you can put a fork through (but still have a firmer texture). Or cook them longer if you prefer them softer.

Once the green beans are cooked, squeeze the juice of half a lemon over them. Toss everything together to ensure the beans are evenly coated with the lemon juice.