Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 2 Tablespoons olive oil
- 2 cans (15 oz.) Bush's garbanzo beans, rinsed and drained
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper, or hot pepper flakes
- 1 Tablespoon fresh rosemary, chopped OR 1 teaspoon of dried rosemary
- 3 Tablespoons Parmesan reggiano cheese, freshly grated
From: Bush's
Makes: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 40 minutes
Tip:
You can easily double or even triple the recipe. Just make certain to use a second pan. Beans can be made ahead, add the cheese right before serving. Wrap them tightly in foil and refrigerate. Reheat in hot oven until crispy.
Preheat oven to 400 degrees.
Line a large rimmed baking sheet with aluminum foil.
Rinse the beans in a colander, drain and dry well with a paper towel.
Add the oil, salt and pepper to the beans and toss evenly to coat.
Spread the beans in an even layer on the baking sheet, and place in preheated oven and bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking.
Sprinkle the rosemary evenly over the beans, and continue to cook for 8 to 10 minutes more, until beans are crunchy. Some will be slightly soft in the center. Remove the pan from the oven, and transfer the beans to a serving bowl.
Sprinkle the cheese of the beans, and stir to evenly distribute the cheese
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