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 tasty, yet healthy! They are similar in texture to popcorn. They make a delicious healthy side dish or snack.
Equipment Notes
- Baking Sheet
- Parchment Paper (optional)
Ingredient Notes
- Cannellini beans (or any bean of choice) - I prefer using canned beans to keep it simple.
- Extra virgin olive oil (or oil of choice) - this helps get the beans nice and crispy.
- Salt and black pepper (optional) - helps season the beans.
- Reduced-sodium soy sauce - the beans get tossed in this after they bake which gives them a ton of flavor!
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!
Step by Step Instructions
Preheat the oven to 400 degrees Fahrenheit. 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.
Mix the beans with olive oil and a tiny pinch of salt (optional) and black pepper, until they are evenly coated.
Spread the beans out on a baking sheet and bake for 30 minutes, stirring once halfway through.
Remove the beans from the oven. Immediately drizzle with reduced-sodium soy sauce and stir well. Enjoy!
Hint: The serving size for 1 (15 oz) can is 2-3. I recommend doubling the recipe for a family of 4!
Tips and Tricks
- It's super important to dry the beans! This is what allows them to become extra crispy. Lay a towel down on your counter and carefully put the beans on top. Fold the towel in half, over the beans and gently dry them.
- You can use paper towels or a cloth kitchen towel.
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.
More Bean Recipes You'll Love
Roasted Crispy Cannellini Beans
Ingredients
- 1 (15) oz can of cannellini beans, drained and rinsed
- 1 tablespoon extra virgin olive oil
- A pinch of salt and black pepper optional
- 2 teaspoon reduced-sodium soy sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit. 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!
Beth says
These were still mushy, so I turned off the oven and left the beans in there over night. They were perfectly crispy the next day
Emily Toshiko says
Hi Beth! Thank you so much for leaving a comment. I'm sorry they did not turn out crispy originally! It could be that the soy sauce was not added at the correct time, I know this would cause the beans to be mushy. The soy sauce should be sprinkled on top of the beans after they roast. If it is added to them before they go in the oven then it will not dry them out in time. I hope this was helpful! 🙂 Thanks again for trying my recipes and leaving a comment!
surender says
These roasted crispy cannellini beans make for a quick, healthy snack that's packed with flavor! Perfect for any time you need a crunchy treat! 🥳
Emily Toshiko says
Thank you so much! So happy to hear you enjoyed them 🙂
Suzan Sussmann says
Emily,
I just made this recipe and it was super easy and I love it. Light and crunchy and a great way to get more protein in stead of popcorn!
Thanks! Suzan
Emily Toshiko says
Hi Suzan! Thank you so much for making my recipe and leaving a review; I really appreciate it! I'm so glad you enjoyed this crispy bean snack. It is definitely a good alternative to popcorn. Have a great week! - Emily
Cathy Gibbs says
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 says
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 says
Jane Murphy Abis says
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 says
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 says
I had no idea these would become a regular recipe for me. They are such an easy healthy (and cheap) snack. Thanks!!
Emily Toshiko says
Thanks for the comment Ally! I'm so happy you're enjoying them. 🙂
Denise Payne says
Pumpkin soup looks amazing!!!! Yummy
Emily Toshiko says
Thank you Denise! It is one of my favorites! 🙂
Anonymous says
These crispy beans are so easy to make. I love adding them to salad bowls!
Tiffany says
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 says
Thank you so much Tiffany! I'm so glad you enjoyed them. I definitely recommend trying it out with chickpeas too! 🙂
Paula P says
Looks yummy and easy to make. Great for a salad topping.
Emily Toshiko says
Thank you 🙂 I hope you enjoy!
Cathy says
Can’t wait to try these! Love your recipes!
Emily Toshiko says
Thank you 🙂