1. 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 Tbsp. butter, Worcestershire, lemon juice and cumin. Cook until butter has melted, stirring constantly. Set almonds aside on separate plate.
2. 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.
3. Sprinkle almond mixture over beans. Toss and let stand 5 minutes before serving.
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|Serving Size: 1 serving (161g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 113 (70%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 15.2mg||5 %|
|Sodium 453.6mg||16 %|
|Potassium 274mg||7 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 4.8g|
|Protein 4.6g||7 %|
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Calories per serving: 162
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