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In a small bowl, whisk together honey, soy sauce, garlic cloves, salt and crushed red pepper flakes; set aside. Next, in a large saucepan or large bowl, fill half full with cold water and add ice. Then, in a 6-quart stockpot, bring 10 cups of water to a boil. Add beans in batches and cook uncovered, until beans are just crisp-tender, two to three minutes. Remove the beans and immediately drop them into ice water. Drain and pat dry.
Coat the stockpot with cooking spray. Add the beans and cook over high heat, stirring constantly, until slightly blistered, two to three minutes. Add the sauce; continue stirring until beans are coated and the sauce starts to evaporate slightly, an additional two to three minutes. Remove from heat and serve.