Deeply savoury and full of umami these protein rich, roasted crispy cannellini beans are out of this world. Perfect addition to soups, salads and as a moreish snack eating by the handful.
Staple ingredient in so many cupboards/pantries/larders - cannellini beans aka white kidney beans.
With their mild flavour they are perfect addition to soups, stews and pies of all kinds. I use them in my kitchen all the time going by "when in doubt chuck the beans in" motto 😄.
This super simple, roasted beans recipe, takes them to another level though.
Taking advantage of that mild flavour of theirs I pack the punch with my favourite umami heroes - sesame oil, soya sauce, garlic and nutritional yeast for good measure. The result is rich, salty, super crispy bean snack or topping you will want to keep making on repeat.
And with them being high in protein, fibre and whole array of micronutrients {source: Healthline} there really is nothing stopping you.
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✔️ Why you'll love this recipe
- Quick and easy to make.
- Delicious and healthy snack, without UPFs or unnecessary plastic packaging.
- Fibre, protein and flavour booster for your soups and salads.
- Super easy to adapt and change up the flavours.
- Minimal ingredients yet all the flavour.
- Naturally vegan and gluten-free (use tamari instead of soya sauce).
🛒 Crispy Roasted Cannellini Beans Ingredients
Here's what you will need to make my Crispy Cannellini Beans:
Cannellini Beans - You could also use chickpeas (garbanzo beans) which roast great but I would urge you to try these babies first.
Toasted Sesame Oil - I absolutely love its flavour and it absolutely makes these roasted beans. However, if you're not a fan you can swap it for any other oil of choice.
Soya Sauce or Tamari (gluten-free) - Flavour and saltiness in one, absolutely gorgeous.
Garlic Powder - Flavour, flavour and more flavour. You can swap it for onion granules if you prefer or use half garlic powder half onion granules.
Nutritional Yeast - Completely optional but I love that hint of nuttiness from the nooch, it really works!
***Quick Tip*** I don't use any salt at this point, however, once the beans have been roasted, the saltiness mellows quite a bit and that's when I sprinkle over some sea salt. This is how I like it but do taste your beans first as you might be fine without any added salt at all.
🔪 How to make Roasted Crispy Cannellini Beans
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Step 1: Preheat the oven to 200°C/400°F/Gas Mark 6. Drain and rinse your beans well and place them onto a tray lined with some paper towel or clean fabric kitchen towel to soak up as much moisture as you can. Very gently pat them dry on top as well.
Step 2: Put the beans on a baking tray and sprinkle over garlic powder and nutritional yeast and drizzle with sesame oil and soya sauce. Give them a gentle mix with your hands to ensure they're well covered and spread them out on the tray so that they're in a single layer.
***Quick Tip*** You can also mix oil, soya sauce, garlic powder and nutritional yeast in a bowl and pour it over the beans on a tray.
Step 3: Roast in preheat oven for 20-25 minutes (giving them a stir half way through) until they're nice and crispy. Enjoy!
🥡 Storing Roasted Crispy Cannellini Beans
Store: These roasted white beans are absolutely the best freshly made as that's when they're super crispy. Having said that they do store pretty well in the airtight container somewhere on the counter for up to 5 days although I truly doubt they'll last that long.
They will loose their crispness the longer they're stored but I did find that they were fine for couple of days. After that you might want to revive them for a few minutes in the oven until crispy again.
Freeze: I don't recommend freezing.
💭 Pro Tips
⭐️ Be gentle yet thorough when drying the beans. The less moisture the crispier the beans.
⭐️ Don't worry too much if some of them get a bit squashed when drying. It will actually give them more surface area for getting crispy.
⭐️ Change up the flavourings if you want. There are so many different spices you could use, think smoked paprika, cumin, perhaps chilli flakes. Use a little miso paste mixed with some maple syrup for that sweet'n'salty vibe.
⭐️ Get ahead and make a double batch! They disappear so fast you'll regret if you don't.
⭐️ More of a warning rather than a tip. These are extremely moreish and hard to put down so...⬆️ (read the tip above). Consider yourself warned.
🍴 Serving suggestions
These crispy beans are just the best eaten as a bean snack when you fancy something savoury and snacky but healthy at the same time.
Personally, I can't get enough of them as a topping for soup and salads. They add extra texture, flavour and a boost of fibre and protein, what's not to like.
Recently we've been devouring them with my Roasted Tomato and Sweet Potato Soup but try them with any soup you want, you'll be converted.
Try sprinkling them over these Salsa Verde Purple Sprouting Broccoli - just amazing!
Pop them on top of this beetroot hummus because why not?
❓ FAQ
Sure. It will take around 12-15 minutes at 200°C/400°F but make sure to keep checking. Also give them a shake half way through.
You can definitely use chickpeas (garbanzo beans). I haven't tried this recipe with any other beans but butter beans (lima beans) should work as well. Having said that, they're bigger so timing might have to be adjusted accordingly.
Have you tried my Roasted Crispy Cannellini Beans?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More recipes using cannellini beans
Roasted Brussels Sprouts Pasta (secret sauce ingredient)
Creamy Courgette Soup with Peas and Mint
Greggs Vegan Sausage Rolls (that's right, they're in a filling and you wouldn't even know it)
📋 Recipe
Roasted Crispy Cannellini Beans
Ingredients
- 400 g tin cannellini beans rinsed and drained
- 1 tablespoon toasted sesame oil
- 1 tablespoon soya sauce or tamari (if gluten-free)
- ½ teaspoon garlic powder swap for onion granules or use half and half of each
- 1 teaspoon nutritional yeast optional
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Drain and rinse your beans well and place them onto a tray lined with some paper towel or clean fabric kitchen towel to soak up as much moisture as you can. Very gently pat them dry on top as well.400 g tin cannellini beans
- Put the beans on a baking tray and sprinkle over garlic powder and nutritional yeast and drizzle with sesame oil and soya sauce. Give them a gentle mix with your hands to ensure they're well covered and spread them out on the tray so that they're in a single layer.***Quick Tip*** You can also mix oil, soya sauce, garlic powder and nutritional yeast in a bowl and pour it over the beans on a tray.1 tablespoon toasted sesame oil, 1 tablespoon soya sauce or tamari (if gluten-free), ½ teaspoon garlic powder, 1 teaspoon nutritional yeast
- Roast in preheat oven for 20-25 minutes (giving them a stir half way through) until they're nice and crispy. Enjoy!
Notes
- Nutritional information is approximate, per serving (based on 3 servings) and should be treated as a rough guideline only.
- Best consumed fresh but will store in the airtight container for up to 5 days. They will start loosing crispness the longer they're stored so you might want to refresh them in the oven until crispy again.
- Freezing not recommended.
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