Crispy Roasted Cannellini Beans with Tahini Dipping Sauce

Ingredients

• 2 can cannellini beans (white kidney beans, rinsed and drained)
• 2.5 tbsp extra virgin olive oil (2-3 tbsp)
• 1 tsp salt
• black pepper (to taste)
• rosemary (finely chopped)
• Tajin Spice (for topping)
• 0.25 cup tahini
• 3 tbsp apple cider vinegar (ACV)
• 0.25 tsp Tajin Spice (for dipping sauce)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Rinse and drain two cans of cannellini beans thoroughly. Pat them dry with a paper towel to ensure maximum crispiness.

3. 3

   In a bowl or directly on a rimmed baking sheet, toss the beans with 2-3 tablespoons of extra virgin olive oil, 1 teaspoon of salt, and pepper to taste until evenly coated.

4. 4

   Spread the beans in a single layer on the baking sheet.

5. 5

   Bake in the preheated oven for 35-45 minutes, shaking the pan occasionally, until the beans are golden brown and crunchy.

6. 6

   While the beans roast, prepare the dipping sauce by whisking together 1/4 cup tahini, 3 tablespoons of apple cider vinegar, and 1/4 teaspoon of Tajin spice in a small bowl until smooth.

7. 7

   Once the beans are finished roasting, remove them from the oven and immediately toss with finely chopped fresh rosemary and additional Tajin spice to taste.

8. 8

   Serve the crispy beans warm or at room temperature with the tahini dipping sauce on the side.

Notes

Do not attempt this with dry kidney beans unless they have been fully soaked and cooked first, as raw/undercooked kidney beans contain toxins. The texture is similar to corn nuts. For the best crunch, ensure the beans are very dry before oiling and roasting.

Nutrition per serving

• snack
• appetizer
• vegetarian
• vegan
• gluten-free
• roasted
• high-protein
• healthy