They may not be pretty to look at, but they were DELICIOUS!! In fact, I will be making them on a regular basis. The only thing I would do differently is that I would season them after cooking instead of before. I had these for a snack after a delicious meal of barley and okra <3. I needed some protein, so they were perfect.
Here’s how I did it! …or rather how you should do it because of the seasoning issue I mentioned earlier…
Roasted Black Beans
What you need: a can of black beans, an oil you like to roast with, seasonings you like, a pan and an oven. Simple stuff for simple folks.
How you do it: Preheat 425. Drain and rinse the can of black beans. Dry them either using a paper towel, or if you’re me…a washcloth I grabbed out of the dryer. They don’t have to be completely dry, but it helps. Toss them with some olive oil. Throw ’em on a baking pan. Bake 20 minutes, move them around with a spatula (oh yea, you should also get a spatula for this…unless you want burned fingers). Bake 10-20 more minutes while keeping an eye on them. Remove from oven, spritz lightly with oil once more (I use an olive oil sprayer) and throw on whatever seasoning you like. I used a mix of cumin and chili powder.
And you’re done.
Try it…you’ll like it 🙂
