Don’t get me wrong…I love a good chickpea. But even I get sick of them sometimes. Enter this fleshy, thick little bugger. A cannellini bean is a much larger white bean but they are so tasty! I have mashed them up, used them to thicken soups, and had them over pasta. Now I have been roasting them and using them the same way that so many people use chickpeas. The difference is that they are much meatier so they are given an even more satisfying crunch. I eat these on their own but you can use them over anything that you can use a roasted chickpea on. Salads, pastas, ect.
- 1 can cannellini or chickpeas beans (Drained super well)
- 4 whole cloves of garlic
- Oil (sesame, olive, avocado, ect)
- Seasoning (For this I used paprika but you can also do thyme, rosemary ect)
This is a very easy and adaptable recipe so as you can see from the ingredients I gave a bunch of options. The key here is to roast and adapt.
Preheat your oven at 450 degrees Feirheit. Line a baking sheeting or two with parchment paper and set to the side.
Take the skin off the beans and using the broad side of your knife, give them a little press (Not chop) to release the oils.
In a large bowl, coat dried beans, garlic, oil and spices. The important part here is to make sure that your beans are as dry as possible so that they roast properly. It doesn’t matter how much oil or spices you use as long as the beans aren’t drowning. You just want to get a good coat and a good taste.
Spread the beans out on the tray. You want to make sure that they aren’t touching so that they actually roast instead of steam. If you need to use a second pan please do.
Slide the pan(s) into the oven and roast for 8 minutes. After 8 minutes shake pan and if you used two switch racks. Roast for another 8 minutes, keeping an eye on them. Remember that beans can burn really fast so it’s important not to over cook them. Remove from the oven and for maxuim crunch, give them a few minutes to cool. Once they are totally cooled they can be stored in an air tight container for up to a week.