Once the beans are roasted, they are crisp on the outside and smooth and buttery on the inside. Another appetizer is ready or a nice snack.
Serves 10
Preheat the over to 425F (220C)
2 15-ounce (880 g) cans of organic cannelloni or Great Northern beans, rinsed and drained
1/3 cup (80 ml) olive oil
3 smashed organic garlic cloves
1 Tbs. (15 g) chopped rosemary or 1 tsp. (5 g) dried
1/2 tsp. (2,5 g) black pepper
2 Tbs. (30 g) oregano leaves
1. Spread the beans on a tray lined with paper towels and pat dry.
2. Warm the oil and garlic over medium-low heat for 10-12 minutes or until simmering and aromatic and garlic starts to brown.
3. Remove garlic and use in another dish.
4. In a bowl, combine the beans, rosemary and pepper.
5. Toss with the garlic oil.
6. Arrange beans in a single layer in a baking pan.
7. Roast 35 minutes or until browned and crisp. Stir once.
8. Spread beans on a piece of foil.
9. Sprinkle with oregano.
10. Let cool before serving.
