BEAN SNACKS RECIPES

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ROASTED GARBANZO BEANS/CHICKPEAS RECIPE - FOOD.COM



Roasted Garbanzo Beans/Chickpeas Recipe - Food.com image

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly.

Total Time 49 minutes

Prep Time 4 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans garbanzo beans (chick peas)
cooking spray
1 tablespoon cajun seasoning, heaping
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
cayenne, to taste

Steps:

  • Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
  • Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
  • Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
  • Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
  • Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
  • Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

Nutrition Facts : Calories 126.5, FatContent 1.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 317.9, CarbohydrateContent 24, FiberContent 4.7, SugarContent 0, ProteinContent 5.3

CHEESY WHITE BEAN-TOMATO BAKE RECIPE - NYT COOKING



Cheesy White Bean-Tomato Bake Recipe - NYT Cooking image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 14 grams, CarbohydrateContent 49 grams, FatContent 23 grams, FiberContent 11 grams, ProteinContent 24 grams, SaturatedFatContent 7 grams, SodiumContent 717 milligrams, SugarContent 2 grams

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