These roasted crispy cannellini beans transform basic ingredients into a delightful, healthy bean snack! This is by far one of my simplest recipes! You only need 3 ingredients and I bet they are already in your pantry.
Additionally, this recipe can be made with any kind of bean, not just cannellini beans! The roasted beans also make a great addition to soups, salads & grain bowls such as my roasted root vegetable bowl.
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Why You'll Love This Recipe
- This recipe only requires 3 ingredients and it's naturally vegan!
- The ingredients are all basic pantry staples! I bet you already have most of them!
- You can make this in 35 minutes!
- These roasted white beans are ADDICTIVE, yet healthy! They are similar in texture to popcorn.
Equipment
- Baking Sheet
- Parchment Paper (optional)
Ingredients
- Cannellini beans (or any bean of choice)
- Extra virgin olive oil (or oil of choice)
- A pinch of salt and black pepper (optional)
- Reduced-sodium soy sauce
Step by Step Instructions
- Preheat the oven to 400 degrees. Spread the drained beans over a kitchen towel and gently pat dry. Try not to smush them too much! I roasted the smushed ones anyway and they turn out fine.
2. Mix the beans with olive oil and a tiny pinch of salt (optional) and black pepper, until they are evenly coated.
3. Spread the beans out on a baking sheet and bake for 30 minutes, stirring once halfway through.
4. Remove the beans from the oven. Immediately drizzle with reduced-sodium soy sauce and stir well. Enjoy!
Tips and Tricks
It's super important to dry the beans! This is what allows them to become extra crispy. Lay the towel down on your counter and carefully put the beans on top. Fold the towel in half, over the beans and gently dry them.
The serving size for 1 (15 oz) can is 2-3. I recommend doubling the recipe for a family of 4!
Substitutions and Variations
This recipe should work well with any bean! Substitute cannellini beans for any white bean such as chickpeas (garbanzo beans) or try it with black beans or pinto beans! If you’re using a larger bean such as a garbanzo bean or butter bean you may have to increase the oven time.
To make this gluten-free, substitute tamari for soy sauce.
Try adding in spices such as garlic powder, paprika or chili powder for a little kick! You can create many different flavor combinations this way!
Storing
Store any leftover roasted white beans in an air-tight jar or container on the counter or pantry for 3-5 days.
They may lose crispiness after a couple days but you can simply pop them back in the oven for 10 minutes or so to crisp them back up!
Frequently Asked Questions
Yes, cannellini beans are also known as white kidney beans and can be substituted in recipes that call for white beans.
Cannellini beans are a good source of plant-based protein, fiber, vitamins and minerals! You can read more about their benefits and nutrition data on VeryWellFit.
Gently pat the beans dry with a kitchen towel. Mix them with olive oil and seasonings of your choice. Roast them at 400 degrees for 30 minutes.
Other Bean Snacks You'll Love
- Caramelized onion hummus is savory and sophisticated. The flavor is incredible.
- Buffalo hummus is so easy to throw together and is one of my more popular recipes. My boyfriend makes it weekly!
Roasted Crispy Cannellini Beans
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Snacks
- Method: Oven Roasted
- Cuisine: American
- Diet: Vegan
Description
These roasted crispy cannellini beans are an addicting snack! They only take 30 minutes to make.
Ingredients
- 1 (15 oz) can of cannellini beans, drained and rinsed
- 1 tbsp extra virgin olive oil
- A pinch of salt and black pepper (optional)
- 2 tsp reduced-sodium soy sauce
Instructions
- Preheat the oven to 400 degrees. Spread the beans over a kitchen towel and gently pat dry.
- Mix the beans with olive oil and a tiny pinch of salt (optional) and black pepper until they are evenly coated.
- Bake for 30 minutes stirring once halfway through.
- Remove from the oven. Immediately drizzle the roasted beans with soy sauce and stir well. Enjoy!
Notes
- Dry the beans with a towel so they become extra crispy.
- Substitute in any bean of your choosing. For larger beans such as garbanzo and butter beans, increase the oven time.
- Gluten-free variation: substitute tamari for soy sauce.
- Uses: enjoy as a snack or add to salads, soups and grain bowls!
Nutrition
- Serving Size: 4
Keywords: roasted crispy cannellini beans
Cathy Gibbs
I went looking for something I could roast along side broccoli and came across this recipe. I didn't roast them quite as long because I didn't want them really crunchy but OMG, these are SO good! Such an easy, and quick to put together snack. This is the kind of stuff people need to see when they think eating healthier is expensive, time consuming, etc. Thanks!
★★★★★
Emily Toshiko
You're very welcome Cathy! Thank you so much for the kind comment! I'm so happy to hear you enjoyed this recipe. I totally agree; eating healthier doesn't have to be hard. 🙂
Spillt User
★★★★★
Jane Murphy Abis
Hi Emily, I am a friend of your Mom's from high school and was intrigued by the different recipes, of yours, that she posted. The crispy beans really grabbed my attention because I know how good they are for us but I hate the texture of them. This idea of changing their texture is exactly what I needed to be willing to try them. I can't wait to see how I like them!! Thanks so much for the great idea!!
Emily Toshiko
Hi Jane, Thank you so much for reaching out! I hope you enjoy the crispy beans. I totally understand and I think they are way more fun to eat this way!
Ally
I had no idea these would become a regular recipe for me. They are such an easy healthy (and cheap) snack. Thanks!!
★★★★★
Emily Toshiko
Thanks for the comment Ally! I'm so happy you're enjoying them. 🙂
Denise Payne
Pumpkin soup looks amazing!!!! Yummy
Emily Toshiko
Thank you Denise! It is one of my favorites! 🙂
Anonymous
These crispy beans are so easy to make. I love adding them to salad bowls!
★★★★★
Tiffany
I just made these and they turned out SO delicious and crispy. I want to try this out with chickpeas next time. Thank you!!
★★★★★
Emily Toshiko
Thank you so much Tiffany! I'm so glad you enjoyed them. I definitely recommend trying it out with chickpeas too! 🙂
Paula P
Looks yummy and easy to make. Great for a salad topping.
Emily Toshiko
Thank you 🙂 I hope you enjoy!
Cathy
Can’t wait to try these! Love your recipes!
Emily Toshiko
Thank you 🙂