Warning: This is a really easy-to-make and severely addicting snack. Herbed, roasted beans are one of the ways I cure cravings for potato chips and other salty bad things. The fact that it’s cheaper to make and more sustaining than the potato-chip alternative is a little added motivation 🙂
I made these yesterday with the cannellini beans I had left over from my Pear, Beet and Walnut Summer Salad for a mid-afternoon “sdkjfhsdkvdfkjvndfvkjnsfv I’m starving and still have about 2 hours until dinner” snack. I was also planning on relaxing with a movie last night and thought they would be a great popcorn replacement. Unfortunately they never made it this far because I ate a good half of the batch in the afternoon, and the rest met an untimely end when my boyfriend dropped the entire container onto the floor and spilled them everywhere. RIP delicious beans.
But seriously – this is a SUPER easy and simple but satisfying snack recipe, with lots of room for variation to try different versions.
GARLICKY ROASTED CANNELLINI BEANS
15 oz can of cannellini beans (or however much you have, just add extra seasoning if making more)
3 garlic cloves
I wasn’t kidding when I said this was easy. Preheat your oven to 400 degrees. Rinse the beans if you’re using canned and transfer to a medium-sized mixing bowl. Mince 3 garlic cloves in and drizzle with olive oil – enough to coat all the beans, about 2-3 tablespoons. Shake in a bunch of dried basil, oregano and ground black pepper. There isn’t much going into this so put on more than you normally would so they aren’t too bland – think a heaped tablespoon of each and go from there. I think I could have upped the basil and oregano in mine, but I put quite a lot of pepper because I like it peppery.
Add in a bit of salt. You might notice this is the first recipe I’ve posted with salt listed in the ingredients – I usually don’t add any at all, but since this is my salty snack treat, I did want a little bit in to get that salty flavor. I’ll leave that decision up to you.
Mix that all around really well and transfer to a baking sheet, spreading them out as much as possible in a single layer. Bake at 400 for 10 minutes – take out and stir them around – then bake for another 10 minutes or so until they are golden and crispy on the outside. I added extra basil and pepper after baking, too, for a little extra something.
Allow to cool for a bit and then just keep them away from clumsy boyfriends.
(In his defense he was remorseful and ate most of the dropped ones anyway 😉 )
- You can totally do this with other beans depending on what you have around. I’ve used chickpeas before with these flavors and actually probably liked it even more
- Play around with seasonings! I will be trying different ones and posting alternatives every now and then, but experiment with it! I think I’ll try curry spices next time…
- These are also great as a salad topping