Simple Savory & Satisfying: roasted kidney beans

Monday, April 7, 2014

Roasted Kidney Beans

You may have noticed that I've been on a roasted vegetable kick lately. First there were roasted chickpeas, then roasted green peas, then roasted butter beans. The only bean left in my pantry to roast were kidney beans--another healthy snack to add to my repertoire.

Ingredients:
15-ounce can of kidney beans, drained and rinsed
Lemon pepper seasoning (or seasoning of your choice--you may have noticed I LOVE lemon pepper seasoning)

Directions:
Preheat oven to 450 degrees. Grease a cookie sheet with cooking spray.

Pat the beans dry with paper towel. Spread them on the cookie sheet in a single layer.

Bake for 20 minutes, flipping the beans half way through cooking.

Season with lemon pepper seasoning.