Rating: 4 stars
2 Ratings
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When roasted with garlic oil and fresh rosemary, a can of white beans becomes a can't-stop-munching crunchy snack.

Source: Better Homes and Gardens

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Credit: Victoria Pearson

Recipe Summary test

hands-on:
10 mins
total:
1 hr
Servings:
10
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Spread beans on a tray lined with paper towels; pat dry.

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  • For garlic oil: In a small saucepan warm olive oil and garlic over medium-low 10 to 12 minutes or until simmering and aromatic and garlic starts to brown. Remove garlic with a slotted spoon; discard.

  • In a medium bowl combine beans, rosemary, salt and pepper. Toss with garlic oil. Arrange beans in a single layer in a 15x10-inch baking pan. Roast 35 minutes or until browned and crisp, stirring once.

  • Spread beans on a piece of foil. Sprinkle with oregano. Let cool completely before serving. Serves 10.

Nutrition Facts

155 calories; fat 8g; saturated fat 1g; carbohydrates 17g; mono fat 5g; poly fat 1g; insoluble fiber 4g; protein 6g; vitamin a 15.9IU; vitamin c 1.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 65.2mcg; sodium 236mg; potassium 286mg; calcium 52mg; iron 1.5mg.
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