The humble string bean (here at home, known as the Baguio Bean) is almost always the sad victim of under- or overcooking. I quite frankly detest steamed or blanched string beans because they're just so... boring. Eating blanched string beans feels like a chore. This is why omnivores are omninivores and not herbivores.
I love string beans, they're one of my favorite vegetables. They're dirt cheap and easy to cook so they taste awesome. And and and, if you've got a party and want to serve your guests a non-salad vegetable, string beans are the way to go.
Beans before being stuck in the oven, and they already look lovely.
My favorite way to cook beans? Roast 'em. Lay them on one layer on a baking sheet, brush with olive oil, sprinkle on a good dose of sea salt and black pepper, that's it. No need for some fancy spice blend, leave that for carrots and potatoes. Pure heaven. I can eat these all day.
They usually cook for 20 minutes in a 400 deg F oven, but I like mine quite toasty so I leave them in for an extra 10 minutes. Heck, just eyeball it. Just make sure they don't turn too yellow-green.
Definitely make them garlicky by topping the beans with a smashed garlic / olive oil / salt / pepper mixture before sticking them into the oven. The garlic should be well lubricated in oil so it doesn't burn.