You may have heard or tried roasted garbanzo beans but have you tried roasted white beans? As the skins aren’t as thick as garbanzo, the skins pop open as they roast making them more crunchy!
You can use any white beans such as Cannellini, Great Northern, Butter, etc. I made a batch with all 3 to see if there was a difference. Since the butter beans are bigger in size, I did prefer adding those as the beans shrink when roasted.
The most important factor is the beans need to be completely DRY before roasting, otherwise it will be not be crispy. I usually lay out the beans on the baking tray in the morning or when I know I will be making them to dry out moisture before roasting.
Add your favorite spices, oil and optional garlic or herbs for an addictive snack or salad topping. I used Garcia De La Cruz Organic Garlic Olive Oil for garlic flavor in every bite!
Roasted White Beans
1-2 cans white beans
2-3 Tablespoons olive oil
Optional: crushed garlic or herbs
Rinse beans and place on a towel or paper towels and pat completely dry. It’s best to let air dry afterwards to remove any moisture.
Preheat oven to 425 degrees F.
Place beans on a baking sheet lined with foil. Add oil, salt, your favorite spices and optional herbs or crushed garlic. Toss together to coat.
Roast for 35-45 minutes, tossing halfway, or until browned and crisp.