Roasting beans in the oven gives them an irresistible texture—crispy on the outside, tender on the inside. For this cooking technique, the beans are generally tossed with oil, seasoned with salt and pepper, and baked in a hot oven in a shallow pan. Here, we've taken basic roasted beans and amped up the flavors with garlic and fresh herbs like rosemary and oregano. A homemade garlic oil coats each bean with delicious flavor. The result is an addictively crunchy snack you can whip up with just 10 minutes of prep.
The key to ultra-crispy white beans is to drain the beans, rinse them until the water runs clear, and dry them really well before tossing them on the pan. The drier the beans are, the quicker they will crisp up in the oven. If there's too much moisture, the beans will steam rather than roast. You'll want to stir the beans at least once during baking to ensure all the sides get toasty and brown. This also helps prevent the chopped rosemary from burning. Once the oven roasted beans are done, toss them with chopped fresh oregano and serve.
If you can't find cannellini beans in the grocery store, great northern beans are a good substitute. This recipe can also be customized with your favorite fresh herbs. If using delicate herbs, such as basil, dill, cilantro, or parsley, add them add the end with the oregano. They won't stand up to the heat of roasting.
Ingredients
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2 15 ounce cans cannellini or Great Northern beans, rinsed and drained
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⅓ cup extra-virgin olive oil
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3 large cloves garlic, smashed
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1 tablespoon chopped fresh rosemary
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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2 tablespoon fresh oregano leaves
Directions
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Preheat the oven to 425°F. Spread the rinsed beans on a tray lined with paper towels; pat lightly until completely dry.
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For the garlic oil: In a small saucepan warm the olive oil and smashed garlic over medium-low heat for 10 to 12 minutes or until simmering and aromatic and garlic starts to lightly brown. Don't let the garlic burn or the oil can become bitter.
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Remove the garlic with a slotted spoon and discard.
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In a medium bowl, combine the beans, chopped rosemary, salt, and pepper.
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Toss the mixture with the garlic oil until completely coated.
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Arrange the beans in a single layer in a 15x10-inch baking pan. Roast the beans for 35 minutes or until browned and crisp, stirring once.
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Spread the beans on a piece of foil. Sprinkle with fresh oregano leaves. Let them cool completely before serving. Serves 10.
Test Kitchen Tip: Because this roasted bean recipe uses fresh herbs, we recommend making them the same day you plan to enjoy them. You can easily make a smaller batch by halving the recipe.
Nutrition Facts (per serving)
| 155 | Calories |
| 8g | Fat |
| 17g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 5% |
| Sodium 236mg | 10% |
| Total Carbohydrate 17g | 6% |
| Protein 6g | 12% |
| Vitamin C 1.1mg | 1% |
| Calcium 52mg | 4% |
| Iron 1.5mg | 8% |
| Potassium 286mg | 6% |
| Folate, total 65.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.