Roasted Black Beans are crunchy, healthy and easy to make. Enjoy these crispy black beans as a powerful protein snack, or add them to your salads and soups for extra crunch and nutrients. Oh, and you will need only a few ingredients to make this awesome recipe.
I love including in our diet a variety of foods. It helps with introducing as many foods as possible to my son to prevent him from being a picky eater later. It also helps us to consume a wide variety of nutrients because the more versatile diet – the more nutrients you get.
Black beans are not as widely used as other legumes. But they are so nutritious and taste great. Back beans are rich in protein, fiber, iron, magnesium, calcium, and zinc. Let’s eat more black beans.
Next time you go to the grocery store, grab a can of black beans to make this delicious recipe. Just make sure to pick low sodium or no salt added kind.
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Why you will love this recipe
- no chopping, no messy kitchen, or many dirty dishes. Minimum efforts and maximum benefit.
- kids will love making and eating them. These roasted black beans are a great alternative to unhealthy chips or other crunchy snacks kids love.
- it is a super nutritious snack. Black beans are packed with plant-based protein, rich in fiber, and lots of essential vitamins and minerals.
- very affordable. Canned (even organic) beans cost around 2$ and are available all year round. I always keep a few cans in my pantry.
Ingredients
The main ingredients are beans and olive oil. You can use any spices you love, it’s up to your taste and imagination.
- Cooked Black Beans: you will need one can of beans. If you cook your beans by yourself – even better. Some people cook beans in batches and freeze them. I always try to buy organic canned beans that are low in sodium or sodium-free. I add salt myself, this way this snack is not loaded with sodium and you can control the amount added.
- Olive Oil: I used extra virgin olive oil. It is needed for flavor and for the beans to be crunchy. You can use any other vegetable oil. But olive oil will be the best in this recipe.
- Salt: I always try to make my recipes lower sodium, so I did not add much. But you can add more salt by taste, or even make them sodium-free.
- Spices: I always use garlic powder and paprika. Just basic spices for making the beans more flavorful. You can skip spices or add different ones.
Recommended equipment
This roasted black beans recipe does not require any special equipment but you will need a few basic things to make this recipe:
- Colander: to drain the beans
- Medium Mixing Bowl: for mixing the beans with oil and spices.
- Wooden Spatula: to spread and stir the beans.
- Baking pan and some parchment paper
⏲️How to roast the black beans
- Drain (1): Canned beans contain a lot of liquid we need to get rid of. Dump the whole content of the can into the colander and let the beans drain well. Using a spatula stir the beans gently in the colander to get rid of as much liquid as possible. Place a paper towel at the bottom of the bowl and transfer the drained beans into the bowl. Remove the paper towel and use another one to pat dry the top beans. This way, we get rid of even more moisture to make crispier beans.
- Season (2): Now, add olive oil, salt, garlic powder, and paprika. Give it a nice, but gentle stir with your spatula until the beans are evenly coated with oil and spices.
- Spread (3): Lay a sheet of parchment paper over the baking pan. Spread the beans in a single layer on a parchment sheet. It is OK if the beans are touching, they will not stick and get separated once cooked.
- Bake (4): Now, place the baking pan in the preheated to 400°F oven and roast them for 20 minutes. Open the oven and using a spatula briefly stir the beans. Cook for another 5-10 minutes or until crispy, but still chewy inside. When they cool down, the beans will become even crispier. So, do not be tempted to bake them too long, because they will burn and will not taste as great. Remove the pan from the oven, let the beans cool down for a little bit. Enjoy warm or cold!
Top Tip
Do not over-bake them. Take the beans out as soon as they become crunchy on the outside, but still chewy inside.
Recipe variations
Make it Spicy: add ¼ teaspoon of cayenne pepper to add some heat.
Make it Cheesy: add ¼ cup of grated Parmesan. You may need to adjust salt when adding Parmesan.
Make it Smoky: add ¼ teaspoon of smoked paprika instead of regular one.
How to enjoy roasted black beans
You can eat these crispy beans as a snack, especially when you are craving something salty and crispy. They are so much healthier than chips.
Next time you eat a salad, throw there some of these beans for extra crunch. You can even add them to a bowl of hot soup.
They go well as a side dish with a sandwich or a burger.
Serve them for your kids in a fun piping bag made from parchment paper. They will love it.
Storing
When the beans cool down, make sure to transfer them to an airtight container and keep them in the fridge for about 5 days.
Frequently asked questions
-Are canned beans healthy?
Yes, canned beans are healthy. Just make sure to choose low-sodium beans in a BPA and BPS free cans.
-Do these roasted black beans need to be refrigerated?
Yes, make sure to keep these roasted beans in the fridge in an airtight container once they fully cool down.
-Can I use frozen beans in this recipe?
Sure, just make sure to thaw them and pat them dry before roasting.
Other recipes using beans you may like
📖 Recipe
Roasted black Beans
Equipment
- 1 colander
- 1 mixing bowl
- 1 spatula
- 1 Baking pan
- 1 sheet of parchment paper
Ingredients
- 1 15oz canned black beans
- 1 Tablespoon olive oil
- ¼ teaspoon salt or more by taste
- ¼ teaspoon garlic powder
- ¼ teaspoon dry paprika
Instructions
- Preheat oven to 400°F. Lay parchment paper over the baking pan. Using a colander, drain the beans. Transfer beans to the bowl and gently pat dry with paper towel.1 15oz canned black beans
- Add oil, salt, garlic powder and paprika to the bowl. Stir with spatula gently until the beans are coated.1 Tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon dry paprika
- Spread the beans in a single layer on top of parchment paper. Bake for 20 minutes. Stir the beans with the spatula briefly. Bake for another 5-10 minutes or until they just become crispy outside but still chewy inside. Cool down and enjoy!
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