-
1
Pour the olive oil into a cold skillet and add the sliced garlic. Cook over very low heat until the garlic becomes fragrant and loses its sharpness. Remove from heat.
-
2
Zest the lemons and set the zest aside. Juice both lemons and stir the juice into the warmed olive oil. Add the vinegar, salt, sugar, oregano, and red pepper flakes.
-
3
Bring one quart of water to a boil in a large saucepan. Add the beans, return to a boil, turn heat to medium and cook for 3-5 minutes. Beans should be brightly colored but not cooked through.
-
4
With a slotted spoon, remove beans from water and add to the olive oil in the skillet. Over medium-low heat, cook the beans until they're cooked through but not mushy, tasting one periodically to determine when they're done to your liking, up to 20 minutes depending on the meatiness of the beans. Remove from heat.
-
5
Meanwhile, roast the red pepper over an open flame until charred and blistered. When cool enough to handle, remove as much of the skin as possible, along with the stem and the core. Slice the pepper into strips roughly the same size as the beans, and add to the beans in the skillet.
-
6
Remove beans and peppers from the oil with a slotted spoon to a serving bowl. Sprinkle with pepper, half the reserved lemon zest and the cheese; toss and serve.
