Pick through the beans and discard any that are deeply blemished, shriveled, or just don’t look good.
Toss them on a sheet tray with the water and olive oil.
Slide the tray in the oven and bake for 15 – 18 minutes, tossing it halfway through. The shells of the beans should be slightly crisp and the beans within, when you gently press on one, should be just soft—a bit like a slightly under ripe avocado.
Transfer to wide, shallow serving bowl before scattering with coarse sea salt flakes and serve either warm or at room temperature.