Crispy White Beans with Sun-dried Tomatoes
These spicy, crispy white beans are the perfect addition to any meal - you can use them as a salad topper, bagel filling, side for a quick lunch or a snack on the go. An easy, spicy, flavor-filled staple!
Ingredients
- 1 can white beans, drained and rinsed about 15 oz.
- 1/4 cup sundried tomatoes stored in olive oil
- 2 tbsp extra virgin olive oil
- 1 tsp each ground coriander, garlic powder, chili powder, smoked paprika, cumin, red pepper flakes
- salt & pepper to taste
For the remainder of the recipe (optional)
- 2 large bagels toasted
- 3 small campari tomatoes
- 1/2 large avocado ripe and mashed
Instructions
- Preheat your oven to 425F.
- Drain and rinse your beans. Spread them out on a sheet of paper towels and pat them dry.
- Drizzle the olive oil on a baking sheet and spread around with your hands to make sure that the baking sheet is well coated.
- In a large bowl, toss the beans with the sun-dried tomatoes, spices, salt and pepper until they are well coated. Then spread them evenly on the baking sheet.
- Bake for 20-30 minutes or until the beans are crispy. Begin checking them every five minutes at the 20 minute mark.
- For the rest of the recipe, toast your bagels, top with avocado, then the sliced tomatoes, then the crispy bean mixture. Enjoy open-faced!