Heat large skillet over medium-high heat. Add almonds; cook 2 to 3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 tablespoons butter, Worcestershire, lemon juice and cumin. Cook until butter has melted, stirring constantly. Set almonds aside on separate plate.
Melt remaining butter in same skillet over medium-high heat. Add beans, and cook 2 minutes, stirring occasionally. Remove from heat; season with salt and pepper, if desired.
Sprinkle almond mixture over beans. Toss and let stand 5 minutes before serving.
Recipe: Monogrammed Mini Chocolate Cakes Ingredients 1/2 cup (1 stick) butter or margarine 1/2 cup water 3 tablespoons Hershey’s Cocoa 1 cup all-purpose flour 1 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 […]