1 cup extra virgin olive oil
3 garlic cloves, thinly sliced
Zest of 1 lemon
1 tsp red chili flakes
2 celery stalks, including leaves, thinly sliced
3 15 oz cans butter beans, drained

In a shallow pan combine the oil, garlic, lemon zest and chili flakes.  Warm gently over medium-low heat for 10 minutes to infuse the oil.  Add the celery and beans and continue to warm over medium-low heat for another 20 minutes, allowing the beans to bathe in the fragrant oil.  The longer they bathe, the more flavor they will have. 

Serve as an appetizer with crusty bread, as a side dish or as a main dish over brown rice.