Garlic and Rosemary Roasted Cannellini Beans

by Georgie on January 23, 2010

Crunchy Roasted Chickpeas has been one of the most popular recipes on AskGeorgie.com to date! And I’m not surprised – it’s no secret that people love things that are crunchy and salty, but most crunchy salty snacks aren’t very good for you.  Highly processed, high in bad fats, perhaps tainted with acrylamide even. Healthy eaters have been waiting for a better snack to crunch on!

Since Crunchy Roasted Chickpeas appeared, I have been wondering about how other legumes would do with a drizzle of olive oil and some time in the oven. Would they get crispy, or would I end up with slimy mush?

After some experimentation I am proud to announce the results: and these Garlic and Rosemary Roasted Cannellini are even crunchier than the chickpeas! Plus, they’re lower in calories and higher in fiber! Do try them, and leave a note when you do! They taste so much like crispy garlic bread croutons, I’m dying to sprinkle some atop a salad. But they never seem to hang around long enough. crunchy roasted cannelini

1 can cannellini beans (white kidney beans)
1 teaspoon extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp crushed dried rosemary
  1. Preheat oven to 425.
  2. Pour the beans into a colander, and rinse very well under running water. Pat dry with paper towels to remove as much moisture as possible. (They are fragile though, compared to chickpeas, so be gentle.)
  3. Place beans in a bowl, add oil, garlic, salt and rosemary and toss to coat.
  4. Spread on a cookie sheet in a single layer and bake for 10 minutes, then reduce heat to 400. Bake for another 25-30 minutes or until crunchy.

The beans will split open and look kind of “exploded”, but you get awesomely crunchy, flavorful snacky stuff that surpasses any storebought processed junk – and for less than $1 a batch! Do your body a favor, roast up some beans for a high fiber, low glycemic snack that will satisfy your craving for crunch and help you toward your health goals. Crunch on, my friends!

Makes 3 servings

Nutrition Facts per serving: 130 calories, 2 g fat, 0 saturated fat, 0 cholesterol, 21 g carbs, 5 g dietary fiber, 8 g protein, 710 mg sodium

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Related posts:

  1. Crunchy Roasted Garbanzos
  2. Roasted Cruciferous Veggies with Cannellini Beans
  3. Cauliflower and Brussels Sprouts with Pumpkinseed-Pine Nut Topping
  4. Put Away The Peeler
  5. Farinata with Zucchini & Eggplant
  6. Eggplant Pizzas & Roasted Eggplant and Sprouts
  7. Rosemary Farinata

{ 31 comments… add one }

  • Ildie January 23, 2010 at 7:50 am

    I’m going to have to try these soon. They look and sound amazing. I LOVE legumes! :)

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  • Andy Campbell January 23, 2010 at 10:44 am

    Thank you Georgie! This one looks tasty too!!

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  • Dee January 25, 2010 at 12:48 am

    How many servings are there? It doesn’t say.

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  • admin January 25, 2010 at 6:23 am

    Dee- Thanks for catching my error!! Without a serving size the nutrition facts are meaningless!

    There are 3 servings, I updated the recipe to show.

    Good eye Dee!

    Georgie

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  • srboisvert January 25, 2010 at 7:58 am

    What would you need to do in order to make this recipe work for dried cannellini beans?

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  • admin January 25, 2010 at 8:01 am

    I presume it would be fine to soak and boil them as you would for any other recipe. The just use them as you would the canned variety. Drop a note after you try it to let us all know how it went!

    Georgie

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  • Nicole, RD January 25, 2010 at 8:13 am

    How fun! These cannellini beans look like a great snack! I’m saving this recipe and the crunchy chickpea recipe — I want more legumes in my diet and snacking on them is a great way to incorporate them! Thanks!

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  • Jenny January 27, 2010 at 6:56 am

    Oh.My.Gosh.

    Just found your site through Debby over at Debby Weighs In and i’ll have to thank her for this one! I struggle a lot with snacks. I find myself having the same boring things over and over…fruit and yogurt or veggies and hummus. I need to change it up and your description of these as “crispy garlic bread croutons” has my mouth watering! Thanks! :)

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  • admin January 27, 2010 at 7:59 am

    Welcome Jenny! Hope you like them!!
    Georgie

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  • Kim January 27, 2010 at 9:27 am

    I read this yesterday and immediately went to get the ingredients and made them. SO GOOD. I posted my experience making them at my blog and I can’t wait to try the chick pea recipe.

    I’m taking them to school today as something to snack on during my incredibly boring classes, and I can’t wait. Your new picture looks fabulous, by the way!

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  • Peggy January 29, 2010 at 7:25 am

    I’m really surprised they didn’t turn out mushy! I’m going to have to give these a try!

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  • Smart Green Gourmet February 7, 2010 at 6:23 pm

    I served these as a superbowl snack — delicious and a great alternative to roasted nuts!

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  • srboisvert February 24, 2010 at 7:51 am

    I made them with dried beans. Worked out fine but be sure and give yourself lots of lead time (almost a half day – you need to soak them and then cook them).

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  • karen March 7, 2010 at 8:21 am

    Hi :-)
    Just made thme – they’re still warm in the kitchen – VERY GOOD !!!
    Many greetings from Denmark

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  • admin March 7, 2010 at 8:54 am

    Thanks for the feedback Karen! Now we call these pancakes an International Success :) !

    Big wave from across the sea!
    Georgie

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  • Calvin Stear April 12, 2010 at 8:55 am

    Thank you! That was really informational, I just Dugg your website url.

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  • Maija Haavisto April 13, 2010 at 1:45 am

    I love roasted chickpeas, which I usually make with nutritional yeast flakes and smoked paprika. Been wondering whether other beans would work equally well. The spice combination sounds interesting (though I’m convinced mine is even better. :->), have to try it out.

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  • Monica April 22, 2010 at 5:53 pm

    I know this is kind of an old post now, but I just made them, and OMG, I cannot believe what I have been missing! I don’t really like beans… but I WANT to like them. I LOVE these!!! Amazing!! I want to play around with some other types of beans and flavor combinations. I think a southwestern seasoning might work really well for my Cinco de Mayo party!

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  • Erica April 26, 2010 at 7:43 am

    I made these for the first time last night. Simply amazing! I put them on top of my salad that consisted of arugula, bacon, red bell, and bean sprouts. Sounds like an odd combination, but it was simply delicious. And the crunchy beans on top were the perfect finishing touch. Thanks so much!

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  • Chef Dennis April 30, 2010 at 6:02 pm

    I have roasting chick peas for a couple weeks now, and they seem to be going very well. I can’t wait to try the roasted cannellini beans, they sound even better!

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  • Pubsgal May 26, 2010 at 6:21 pm

    Must try these and the garbanzo beans! (I buy dry-roasted edamame, so I imagine this technique would work with edamame also.)

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  • debby June 3, 2010 at 8:20 pm

    Georgie, I just tried these tonight. And first, I have to tell you that I am NOT a bean fan. At all. So when I tried them just out of the oven, I thought, they’re okay, but I can still tell they’re beans. I was planning to give them away to some friends at work. But then I made myself toss a few on top of the salad I was having. FAB-U-LOUS!!! Can’t say enough good things about what a great crunch and texture they added to the salad. Thanks so much for developing this recipe, and all your other recipes. Can’t wait to share this on my blog.

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  • Tina September 13, 2010 at 12:35 pm

    Inspired by your recipe I made roasted cannellini today from some leftover beans that I soaked and cooked with thyme and garlic yesterday. Thanks for the brilliant idea of roasting them like this. Besides the ones that I snacked during cooking, I served them as a crunchy topping on a simple green salad as a sidedish to an Italian stew. Very tasty and a more healty alternative to croutons.

    Thanks,
    Tina – another Dane, who found your site by Googling cannellini recipes :)

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  • admin September 13, 2010 at 7:37 pm

    Thanks Tina – I’m so glad you liked them! :) Thyme sounds like a really nice herbal addition! Georgie

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  • Dodobean August 8, 2011 at 5:20 am

    I LOVE the idea of drying beans with spices for a snack. I’m thinking of trying cardamom with garbanzos or maybe a bit of curry powder for the first batch. Earlier this year I experimented with drying greens for a snack or to crush on salad. Kale and collards work very well and come out like a green potato chip. Beet greens and spinach are too fragile and burn easily before they are dried. The method is very similar…cut greens in bite sized pieces, oil your hands and rub the oil over the greens before placing on the baking sheet, season lightly with salt and dry in the oven at 400degrees until crispy. I’ve done the same with large caper berries…they are awesome on a salad.

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  • Kay January 25, 2012 at 6:40 am

    What a lovely recipe!! Thank you so much for uploading.

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  • Sheri February 9, 2012 at 3:13 pm

    Yummy! I made these and they were very good. I didn’t have any rosemary though, so I have it on the shopping list for next time!

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  • Mari April 10, 2012 at 2:10 pm

    I’m making these right now for an office party tomorrow. Not a usual office party food but last time I brought them in, people went crazy for them! They are the best healthy snack :)

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  • admin April 11, 2012 at 12:16 pm

    Thanks so much for letting me know Mari!! I hope everyone likes them!

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  • Jessica July 24, 2012 at 11:11 am

    These are delish! I put some cayenne on a batch… Incredible! :)

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  • admin July 24, 2012 at 5:05 pm

    Thanks Jessica! Happy to hear you enjoyed them! I like them spicy too :)

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