Crispy Red Beans

If you like roasted chickpeas, you’re going to love these crispy red beans tossed with fresh herbs and spices.


 2 (15.5-ounce) cans light red kidney beans, drained and rinsed
 1 tbsp canola oil
 1 ½ tsp kosher salt
 2 tsp chopped fresh thyme
 1 tsp garlic powder
 1 tsp paprika
 ¾ tsp onion powder
 ¾ tsp dried oregano
 ½ tsp ground black pepper
 ¼ tsp cayenne pepper
 Garnish: fresh thyme leaves



Line a rimmed baking sheet with paper towels.


Spread beans in an even layer on paper towel-lined pan; thoroughly pat dry, and let air-dry for 30 minutes.


Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.


Place beans on parchment-lined pan; toss with oil and salt.


Bake until crispy, 40 to 45 minutes, stirring halfway through baking. (Beans will burst open when baking.)


In a small bowl, stir together chopped thyme, garlic powder, paprika, onion powder, oregano, black pepper, and cayenne; immediately sprinkle thyme mixture onto hot beans, stirring until well coated. Garnish with thyme leaves, if desired. Serve immediately. Beans are best eaten the same day but will keep in an airtight container for up to 3 days.

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