If you have a can of cannellini beans, take a canned-bean culinary adventure with these Crispy-Crunchy Roasted Cannellini Beans. They make a delightfully noisy out-of-hand snack, as well as a scrumptious topper for salads or roasted vegetables. A word of caution. They are addictive.
Enjoy within 2 hours for the most crunch. Unfortunately, after a couple of hours their crunch is likely kaput.
Cocktails and crunchy cannellini? Why not!
Yield: 4 to 6 servings
One (15-ounce can) cannellini beans
2 tablespoons extra-virgin olive oil
2 to 3 sprigs fresh rosemary
2 large garlic cloves, smashed, peeled
Optional: small pinch dried red pepper flakes
Coarse salt – be generous
Optional: freshly ground black pepper
1. Place beans in colander and rinse with cold running water. Shake colander a couple of times to remove excess water and turn out onto a clean dish towel. Bring up corners of towel and gently pat beans dry. Allow to rest and further dry out while oven heats up. Adjust oven rack to middle of oven and turn to 425 degrees.
2. In a large bowl, toss beans with oil, rosemary, garlic, and if using dried red pepper flakes (I use a silicone spatula for tossing because it is gentler on the beans). Turn out onto a rimmed baking sheet (don’t worry if some of the beans are cracked). With spatula, spread beans out into single layer so that they aren’t crowded together. Season with coarse salt and if desired, black pepper. Roast 30 minutes, turning after 15 minutes. Beans should be crunchy and golden brown. Enjoy within 2 hours. (Source: Anna Stockwell, Epicurious)