Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

This dish comes from Barnie Barnick, Colorado Springs.

Barnie Barnick, Colorado Springs, Colorado
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain beans; trim and discard stem ends. In each of two 12- by 17-inch baking pans, mix half the beans with half the oil; spread level.

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  • Bake in a 450° regular or convection oven until beans are slightly browned and tender when pierced, 15 to 25 minutes; switch pan positions halfway through baking.

  • Stir half the nuts and butter into beans in each pan; continue baking until nuts are golden, 5 to 6 minutes longer. Pour into a bowl, add 1/4 teaspoon cayenne, and mix well. Taste and add more cayenne and salt if desired.

Nutrition Facts

97 calories; calories from fat 59%; protein 3.7g; fat 6.3g; saturated fat 1.6g; carbohydrates 9.8g; fiber 2.9g; sodium 22mg; cholesterol 3.9mg.
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