James Carrier
Yield
Makes 8 servings

This dish comes from Barnie Barnick, Colorado Springs.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

No Tender Moment

smartcookie
May 02, 2015
I had to roast the beans at a lower temperature because I had another dish in the oven.  The beans were terribly tough! Perhaps the recipe did not fail me -- perhaps I failed the recipe. 

MaggieColo's Review

MaggieColo
November 19, 2011
N/A