I feel like I owe you all an apology.
A couple of weeks ago, I posted this recipe for some black beans made for snackin.
And then I got a few emails saying that you tried them…and they didn’t turn out like you imagined. I really (really, really) should have mentioned that they are very hard. Not totally cooked. Very chewy
When I made the first (hard) batch, I didn’t give them a second thought because my girl loved them. She threw them back like skittles. Until I got a few emails and realized they were a little weird. (But so are my girl’s tastebuds. She likes raw garlic and blue cheese, for heaven sakes.)
Nevertheless, I feel like I led you astray. So I made you some more snacky black beans. A little (a lot) softer. A little crispier. A little more normal.
And every bit as loved by this little face.
Snacky Black Beans, part II
- 1 can (or 1 1/3 C cooked) black beans
- 1 T olive oil
- 1 t garlic salt
- 1 t chili powder
Preheat oven to 350 degrees.
Drain and rinse the beans. Then spread them out on a paper towel and let them dry for about an hour. Transfer them to a cookie sheet, toss with the oil and spices.
Roast the beans for 15 – 20 minutes, flipping half way through the time. Let cool, and enjoy!