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1. Heat a large skillet over medium-high heat. Add almonds, cook 2-3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 T butter, Worcestershire, lemon juice and cumin. Cook until butter has melted, stirring constantly. Set almonds aside.
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2. Melt remaining butter in same skillet over medium-high heat. Add beans, and cook 2 minutes, gently stirring occasionally. Remove from heat; season to taste with salt and pepper, if desired.
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