The bean popcorn are protein-rich (but not only!) super delicious and delightful snacks. I had a couple of cans of pre-cooked cannellini beans and I wanted to try baking them, like I did some time ago with chickpeas. The result? Crunchy and tasty legume snacks, I called them that because they really look like popcorn, one leads to another, they’re worse than chips, perfect to accompany a nice cocktail for an appetizer, as a starter, snack or treat, make plenty because they will disappear in no time!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4-8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17 oz canned cannellini beans (drained weight, 2 cans)
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
● Bean popcorn is super easy and quick to prepare, first drain the beans and rinse them under running water, then dry them with a towel
● Place the well-dried beans in a bowl and season with extra virgin olive oil, salt, black pepper and spices to taste, I used paprika, rosemary and thyme.
● Transfer the bean popcorn to a non-stick baking tray, all should be in contact with the base, do not overlap them and preferably do not use baking paper underneath, otherwise they won’t become beautifully crunchy.
● Bake the bean popcorn in a preheated oven at 428°F for 20-25 minutes, they should be well golden.
Notes:
Bean popcorn can be stored at room temperature for 3-4 days. To keep them crunchy, store them in an airtight container or bag, after they have completely cooled.
You can flavor the snacks with the spices/herbs of your choice.
Other legume snack recipes HERE
