Crunchy Spiced Beans
A satisfying snack, high in quality protein, healthy fats, fibre and all sorts of nutrients. Make them your own with whatever flavours you fancy – I love paprika for its smoky depth, but other spices and herbs are fine too. Harissa, ras al hanout, za’ataar work brilliantly, or toss in a little oil and scatter with chopped fresh or dried herbs after baking. Use seasoning mixes that you like, such as Italian, fajita, Mexican or curry. Swap beans for chickpeas or nuts, or mix them for added nutrient profiles, flavour and texture. Experiment with cinnamon, ginger, honey and sweeter versions as you get more confident – easier to burn but very good sweeter snacks if you can master them!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
400g can of butter beans
1 tsp of smoked paprika
1 tsp garlic powder
salt and pepper
approx 1–2 tbsp olive oil
Instructions
Rinse the beans and put into a bowl. Add the spices and oil, coating the beans thoroughly. Spread out on a baking sheet lined with baking parchment and cook at 180C for about 20 mins – turn the heat down if it looks like the spices will burn. To get the beans crispier, cover loosely with baking paper to protect from scorching and cook a little further. Remove and allow to cool. If you are adding the flavour afterwards, toss the hot beans in the oil and herb mixture, mix well and allow to cool. Store in an airtight container.