Breadwinner

……………………………………………………. Baking our mark

Crunchy Cannellini Beans April 9, 2011


This is a fast way to add protein to your dinner or just something to eat as a quick pick-me-up snack. Emphasis on fast.

1 8 oz can cannellini beans

1 tablespoon garlic salt

Black pepper to taste

Enough olive oil to spray a baking dish

Preheat oven to 450 degrees. Drain and rinse the beans in a colander. Spread across the oiled baking sheet so that it’s an even layer. Sprinkle with garlic salt and black pepper (or whatever spices you want, really). Roast for 15 minutes or until beans start to turn a golden brown, char on the bottom, and start to split open. Remove from oven, loosen with spatula and let sit until cool enough to eat.  They’re very crispy at the outset, but become less so if stored in the fridge. Sprinkle over salads, mix with vegetables, or eat plain.

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