Instructions: 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.

Bake in a 450 degrees regular or convection oven until beans are tender when pierced and slightly browned, 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.

This recipe yields 8 servings.

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