Sunday, March 10, 2013

Crunchy Crispy Roasted Snack Beans

Geof recently unknowingly challenged me to create a delicious, healthy, crunchy snack to replace his peanut M&Ms.

Challenge: accepted.

He didn't realize what he did :)

I Googled some simple terms and came up with this gem of a recipe.  YUM!  While it's not sweet (it is, in fact, extremely savory) it fulfills that crunchy, munchy, pop-'em-in-your-mouth need that we all have from time to time (especially when bored).

I grabbed this recipe from HERE and the only modifications I made were using black beans and kidney beans as that's all I had in the pantry at the time, but I'm looking forward to trying other beans!  The black beans are awesomely crunchy and delicious.

Crunchy Crispy Roasted Snack Beans
makes 2-4 servings
total time: approximately 1 hour, 10 minutes
total hands on time: 3 minutes
What you’ll need:
1 can of garbanzo beans
1 can of cannellini beans
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
salt and pepper to taste
What you’ll do:
1. Preheat oven to 400.
2. Open both cans of beans and rinse them in a colander, then drain extremely well on paper towels.
3. Transfer beans to a rimmed baking pan. Arrange them in a single layer and pour on the oil, then stir to coat.
4. Mix the spices in small ramekin or bowl; once well-mixed, pour spices on the beans and mix again, shaking the pan around really well.
5. Roast for about an hour, checking once or twice to shake the pan again. The beans are done when they're crunchy. The best test is to try one; if it’s crunchy, it’s done!

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