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Crunchy Black Snack Beans

I was really craving a salty, crunchy snack and then I came across Kalyn’s Roasted Garbanzo Beans and Roni’s Simply Spiced Chickpeas.  I didn’t have any garbanzo beans, but I did have a ton of black beans, so I made this blend of the two recipes and it turned out GREAT.  Dry and crunchy with a ton of taste, these beans are fantastic.  I strongly recommend splitting them into two servings in advance or you WILL eat them all!
  • 1 15oz can black beans
  • 1 tsp ground cumin
  • ½ tsp Mexican chili powder
  • ½ tsp paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp garlic powder
  • 1 tsp salt
  • cooking spray

Preheat oven to 350 F. Drain beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix. When beans are well drained and dried, toss with spice mix and salt. Arrange in single layer on baking sheet and spray lightly with cooking spray. Roast 40-50 minutes, or until they make a rattling sound when you shake the baking sheet. Serve warm or let cool.

Here’s how mine looked:

2 servings, 2 ww points per serving.


One Response

  1. I’ve made roasted chickpeas before … I might have to try it with Black Beans, too. Thanks for the idea.

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