These spicy roasted butter beans are the perfect healthy snack when you’re craving something crunchy and salty. You only need a handful of ingredients to make them and you can easily adjust the flavour to your liking.
I’m obsessed with anything butter beans at the moment. A few weeks ago I shared this Middle Eastern butter bean recipe inspired by my Iraqi upbringing as well as this creamy butter bean & tofu stew. Both of which are now staples in my household as they’re both nourishing, easy and so quick to put together.
There’s something so comforting and satisfying about butter beans. Their creamy texture and mild flavour works so well in so many recipes. I’ve recently discovered they work really well when roasted too.
Like all beans/pulses, butter beans are great to have in your cupboard for days when you don’t have much time to cook, but you still want to whip up a speedy, delicious and healthy meal. I love using canned beans for convenience and time saving purposes, but you can use dried beans. If you do choose to use dried beans, you’ll need to soak them overnight and boil them the next day until soft. Once that’s done, you can follow the recipe below.
You can enjoy these spicy roasted butter beans on their own as a snack, but they also work really well as a toppings for things like salads and soups to add some extra protein, fibre and a bit of crunch.
I love making crunchy beans/legumes when I’m craving something salty, but don’t want to overindulge in crisps (once I open a bag of crisps, it’s hard for me to stop eating them!). These spicy roasted butter beans make a healthier and more nutritious substitute when you have a craving for something crunchy and salty.
What you need to make these spicy roasted butter beans:
Butter beans – If you don’t have butter beans, other beans/legumes will work like chickpeas or cannellini beans. I used canned beans to save time, but you can used dried beans if that’s what you have available. If you do choose to use dried beans, you’ll need to soak them overnight and boil them the next day until soft. Once that’s done, you can follow the recipe below.
Olive oil – any oil will work, but I prefer using olive oil since we’re roasting the beans at a lower temperature (below 200C).
Spices – again you can go with whatever your heart desires and mix the flavours around each time you make them! My go to flavours are paprika, chilli, garlic powder and salt & pepper. Feel free to use any mixture of your favourite herbs and spices.
These spicy roasted butter beans are:
- A great source of plant protein (8g per serving!)
- A great source of fibre (8g per serving!)
- A great alternative to crisps
Spicy Roasted Butter Beans
- 1 can butter beans
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp chilli powder
- 1/4 tsp black pepper
- Preheat your oven to 180C/160C fan/350F.
- Darin and rinse your beans, then spread on a kitchen towel and gently pat them dry. Make sure they’re completely dry - if they're still damp they won’t crisp up in the oven.
- Add the olive oil to a bowl and mix in the spices. Fold in the beans until evenly coated.
- Transfer onto a baking sheet lined with baking paper and spread out evenly.
- Roast for 35-40 minutes until crunchy.