Roasted beans are an easy snack rich in protein. My favourite are definitely edamame but you can prepare any beans this way. Just toss them with some olive oil and salt (and any other spices you enjoy) and roast them in the oven. They’re great as a snack on their own or as a topping on soups. You can also incorporate them in some other dish.
Edamame need 20 min to roast while other beans are done quicker. You need to watch them though so they don’t get too dry. The right amount of roasting will give the best result and make the difference between crispy and too dry. Also be aware that chickpeas tend to explode while roasting and make a bit of a mess in your oven.
Roasted Beans (V, GF)
- 1 can (240g after discarding liquid) beans of choice edamame, chickpeas, black chickpeas, black eyed peas, pinto beans, haricot beans, butter beans, fava beans, red kidney beans, cannellini beans, black beans, adzuki beans
- 10 ml (2 tsp) olive oil
- salt to taste
- Open the can of chosen beans and wash them with fresh water, discarding the liquid from a can or reserving it for some other use*.
- Transfer beans to a paper towel and pat dry the beans. If using edamame or chickpeas remove their outer skin.
- Transfer beans to a bowl. Drizzle olive oil over them and salt to taste. Mix well.
- Arrange beans on a baking tray with baking paper. Roast at 200 °C for 20 min for edamame, for other beans roasting time is somewhere between 10-15 min, depending on the variety of beans. Check in those last 5 min so that they don't get too dry for your taste.