Move over croutons. There’s a new kid in town and she’s ready to dress your salad with a mouthful of flavor, fewer carbs, and a boatload of protein. Plus, chances are you have all the ingredients you need to make these Crispy White Beans already in your pantry; and they’ve probably been sitting there for weeks!
These Crispy White Beans are …
- High in protein
- Loaded with complex carbs
- High in fiber
- Very easy to make
- Versatile – east them as a side dish, sprinkle them on a salad, scatter them over some roasted veggies, use as a garnish for soups or stews, or spoon them on top of your favorite pasta dish. You name it. These Crispy White Beans will make almost any main dish – especially veggie heavy dishes – even more delicious.
- Rinse the beans well. Don’t just give them a quick spritz. Rinse them in a strainer until the water runs clear.
- Pat dry means pat dry. After you pat them dry, let them air dry on a clean towel for another 30 minutes or so. Drier beans make crispier beans.
- Season as you like. You can make them basic, with only oil, salt and pepper; or dress them up with your favorite fresh or dried herbs such as rosemary, thyme or oregano; a few cloves of crushed garlic, a pinch of red pepper flakes or a little lemon or orange zest.
- Eat them up quick! These beans don’t store very well. You need to plan to eat them the day you make them. (FYI – That will NOT be a problem.)
Sure, you’ve probably already tried roasting chickpeas -and they’re super delicious- but these little beauties are even better. When they’re almost ready to be removed from the oven, their delicate skins have a funny little way of popping open and curling up, which makes for even more crispy, crunchy goodness. But don’t take my word for it. See for yourself!
Peace, love, and good eats from our Empty Nest to yours.
Trending in the EN Kitchen – Progresso Cannellini Beans, purchased at our local Meijer store
Credit for teaching me how to make these: My daughter Audrey!
Crispy White Beans
Yield 2-4 Servings
- 1 can white beans (Navy, Cannellini, Butter, Lima, Great Northern or any canned white bean you have)
- Olive or avocado oil
- Salt and pepper
- Optional- Any of the following: chopped garlic, orange or lemon zest, fresh herbs, dried herbs, red pepper flakes
- Drain and thoroughly rinse until the water runs clear, 1 (14-15 oz.) can white beans.
- Spread out onto a clean dish towel or paper towel and pat dry. Let air dry another 30 minutes.
- Carefully transfer beans to a rimmed baking sheet. Lightly toss with olive oil, salt, pepper and any other spices or herbs you are using. (See list above fo suggestions.)
- Bake in a preheated, 425 degree F oven for 30 minutes or until golden brown, dry and crispy, but not burned.
- Serve immediately.