Tuesday, January 24, 2012

Crunchy snack beans

Since I've cut down on animal products, I'm always looking for ways to sneak extra protein extra protein into my diet.  I've always liked beans (especially my mom's hummus!), but it can get boring eating them in soups and dips.  When these crunchy beans came up on Hello Giggles, I knew it would be a slam dunk. 
Basically, the recipe calls for draining some canned beans (I used cannellini and garbanzo), drying them, adding some spices and roasting them until they're crunchy.  It doesn't get much easier than that.
The taste could easily change based on the spices you use; I went with the garlic, cumin and cayenne called for in the original recipe, but also threw in some sweet paprika aka pimenton for color.  This batch is earthy and pretty mild.  The white beans explode a bit in the oven, and get extra crispy, while the garbanzos hold their shape nicelly.  They're great for munching throughout the day, and would definitely fit in on top of a salad or on a snacks table for football games (Super Bowl anyone?), etc.
Mine were a little stale the day after, so store in a very tightly sealed container, or use immediately.  Let me know if you make these and use your own tasty combination!


  1. We had roasted butt beans that Haley had made - now we will definitely have to make our own. Glad I have such health conscience daughters.

  2. Shut right up! I have made two batches of those roasted garbanzo beans since last weekend! I like to put spicy cajun seasoning on them. (love, haley)

  3. Haley, you're a genius! Spicy beans sound delish!