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Crispy Black Bean Snack

Yield:  1 ½ cups

Ingredients

2 15-oz cans black beans

2 tablespoons olive oil

1 tablespoon Tijerina Global Spice, your favorite, I like Carnitas

1 ½ teaspoons chili powder

1 teaspoon black pepper

1 teaspoon cumin

½ teaspoon smoked paprika

1/8 teaspoon cinnamon

¼ teaspoon crushed red pepper flakes

1 teaspoon Kosher salt

Method

  1. Preheat oven to 375°F.
  2. Rinse and drain the black beans.
  3. Place them on a towel and pat gently to dry. Be careful as they are easy to smash.
  4. In a medium bowl, stir together black beans with the olive oil and 1 tablespoon of Tijerina’s Global Spices and 1 teaspoon Kosher salt (as my spices are salt free unless otherwise requested) or the mixture noted above; chili powder, black pepper, cumin, smoked paprika, cinnamon, crushed red pepper and Kosher salt.
  5. Pour black beans onto a parchment-lined baking sheet and spread them into a single layer.
  6. Bake for 45-60 minutes until crispy and dry, shaking at the 20-minute mark.
    1. The exact bake time depends on the brand and your oven, so watch closely around the 40-minute mark and remove when they are crispy and dry.
  7. Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week.

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