This simple recipe is perfect for a crunchy and healthy snack that can be enjoyed anytime. I typically use chickpeas, pinto beans or lima beans but any large bean will work well. Experiment with your spices to create a variety of tasty snacks!
Ingredients
- 4 cans of beans (or 4 cups of dried beans)
- Spice of choice
Directions
- If using dry beans, soak 4 cups of beans overnight. Be sure to cover the beans with at least one inch of water. Bring the water to a boil, then simmer for one hour.
- If using canned beans, drain and rinse.
- Preheat oven to 400°
- Place the beans on a non-stick cookie tray (4 cups will require 2 cookie trays).
- Cover liberally with your spice of choice (I prefer granulated garlic, but any spice will work).
- Check the beans at 50 minutes and rotate the trays. Cook chickpeas and pinto beans for 70 minutes. Cook lima beans for 80 minutes.
- Allow to cool for at least 30 minutes before eating.
Leave the cooked beans in the open air for storage.