A few weeks ago my friend David made a delicious snack by roasting Garbanzo beans. They were tasty, salty, and crunchy—the three things I look for in a good snack. I ate them with impunity, knowing I was getting protein and folic acid along with my snack-food fix.
Roasted garbanzo beans are a traditional Spanish tapas— but why stop at garbanzo beans? I had a jar of beautiful anasazi Beans so I tried them. I also tried white beans. The garbanzo beans held their shape the best; they went in the oven looking like garbanzo beans and came out looking like garbanzo beans. The other beans opened up as they cooked. This gave them a delicious, airy crunch.
2 cups of cooked beans, drained (I start off with dried beans. Click here for bean-cooking details.)
1 garlic clove, minced
1 teaspoon of sea salt (or more to taste)
1/2 teaspoon of pepper (black or cayenne, I use both)
1 Tablespoon of olive oil (you can actually omit this if you want)
Preheat oven to 375º F.
Toss all ingredients until well coated.
Spread out in a single layer in a baking sheet with sides (if you omitted the olive oil, lightly grease the pan).
Bake for 35-50 minutes (smaller beans will take less time, large beans, more), stirring every 15 minutes or so. When done, they should be crispy.
Experiment with different spices/herbs. Cumin? Rosemary? Wait until after the beans are roasted before you add fresh herbs (or cheese…ymmm). Buen apetito!