Heat the oven to 400 degrees. Toss the toasted bread crumbs with the butter.
Remove the ends and any spots from the beans and rinse them in cold water. Drain. Toss the
beans in a large bowl with the oil, oregano, garlic and salt. Spoon the beans in a single layer
onto a 15X10 inch jellyroll pan sprayed with nonstick cooking spray.
Roast the beans until they're tender, 15-20 minutes, stirring halfway through. Drizzle them
with the lemon juice and toss.
Arrange the beans on a platter and spoon the bread crumbs over the top.
Serving
Suggestions
4
Originally Submitted
6/26/2009
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