Recipe of the day      (from Cook's Illustrated magazine)

Sometimes store-bought beans are often tough and dull, demanding special treatment.  Try this on mature supermarket green beans.  

                   Roasted Green Beans     Serves 4

An aluminum foil liner prevents burning on dark nonstick baking sheets  When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.

1 pound green beans, stem ends snapped off
1 Tbsp. olive oil
Table salt and ground black pepper

Adjust oven rack to middle position; heat oven to 450 degrees.  Line rimmed baking sheet with aluminum foil; spread beans on baking sheet.  Drizzle with oil; using hands, toss to coat evenly.  Sprinkle with 1/2 tsp. salt, toss to coat, and distribute in even layer.  Roast 10 minutes.
Remove baking sheet from oveen.  Using tongs, redistribute beans.  Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and pepper, transfer to serving bowl and serve.