Roasted Kidney Beans Recipe

Do you like roasted chickpeas? Then you'll love these roasted kidney beans. Addictive and delicious!

By now, you’ve all tried roasted chickpeas. If you haven’t, you should. They’re crunchy, tasty, and totally satisfy snack cravings.

After making many, many batches of roasted chickpeas, I started to wonder if other types of beans would also be good roasted.
Guess what?
They do.
Kidney beans came to mind because they’re pretty firm straight out the can. The recipe is pretty much the same as it is for making roasted chickpeas, except that the sugar and spices are added in the last 10 minutes of baking (I wanted to avoid burning the sugar).

Roasted kidney beans. Kind of like roasted chickpeas, but better? You decide! Repin to save.

The final result? I think I like these as much – if not more – than roasted chickpeas. After roasting for about 45 minutes, the kidney beans became super crunchy and start splitting apart. Once they’re completely dried out and ready to eat, they pretty much melt in your mouth – as weird as that sounds. Plus, the mixture of sweet brown sugar mixed, smoky paprika, and cayenne pepper was just perfect. (You can use this sweet and spicy meat rub or follow the recipe below). But I imagine pretty much any spice blend will work here.

I know we’re all looking for healthy snack recipes around this time of the year. Add this one to your repertoire. I think you’re going to love it!

Roasted Kidney Beans Recipe

Yield: 2 servings

Prep Time: 5 min

Cook Time: 45 min

Total Time: 50 min

One can of kidney beans costs right around $1. If you want to make this already cheap recipe even cheaper, prepare your own dried kidney beans and use those instead.

Ingredients:

  • 1 16-ounce can kidney beans
  • 2 tablespoons olive oil, divided
  • 1 tablespoon brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 400F. Drain and rinse kidney beans. Place on a paper towel to remove as much excess moisture as possible.
  2. Mix brown sugar and spices together. Set aside.
  3. Toss kidney beans with one tablespoon of olive oil. Place on a large baking sheet. Bake for 35 minutes.
  4. Remove baking sheet from oven. Place hot kidney beans in a large mixing bowl. Pour in one tablespoon of olive oil. Shake the brown sugar/spice mixture over the kidney beans. Toss to evenly coat. Return kidney beans to baking sheet and bake for an additional 10 minutes or so, or until beans are completely dried out and crunchy.

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