Roasted Butter Beans

Step aside Chickpeas, there's a new bean in town! Roasted Butter Beans are taking over... and we couldn't be more in love. Butter beans have a thin skin that peels back as they roast, giving off a chip/popcorn vibe. Pair these with your favorite dip or have alone as a snack.

Ingredients:

300 grams dry butter beans

Water

1/4 cup olive oil/grapeseed oil/duck fat

Salt & Pepper to taste

Directions:

I like to use dry beans which you can grab at any bulk food store. If you decide to use canned beans you can skip the soaking and the boiling - go straight to the seasoning and roasting.

Soak beans in cold water overnight on counter. Make sure to use plenty of water and beans are fully covered, I usually top mine up before I go to bed.

In the morning, drain and rinse beans, place in large pot with fresh water, again, making sure you have at least twice as much water as you do beans. Boil gently over medium heat for 45 min.

Remove pot from heat, strain beans then give them a good rinse with cold water. Set aside to cool. Once cooled, spread beans onto a parchment lined baking sheet. Using paper towel, blot beans, soaking up any leftover liquid.

Preheat oven to 425 F.

Drizzle your choice of oil over beans, making sure all beans have a light coating. Sprinkle seasoning and give the beans a good toss. Spread the beans out on baking sheet, they should not be crowded and be in a single layer.

Bake at 425 F oven for 15 min, toss with spatula then bake another 15 min.

Suggested seasonings - salt, pepper, garlic cloves, and rosemary.