Though not as common as roasted peanuts or chickpeas, pinto beans are another legume for dry roasting. Roasted pinto beans can be eaten as a crunchy snack like peanuts or added to salads instead of croutons. Canned pinto beans will save cooking time, and the beans have already been salted so no further salt is needed. Prepare these dry roasted pinto beans for a low fat alternative to peanuts.
Things You'll Need
- Baking sheet
- 2 cans pinto beans or 3 cups cooked pinto beans
- Paper towels
- 2 tbsp. vegetable oil (optional)
- Seasonings (optional)
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Preheat the oven to 250 degrees F.
Drain the cans of pinto beans in a colander and rinse until the water runs clear from the bottom.
Pat the pinto beans dry on paper towels.
Toss the beans with the optional oil and spices of your choosing.
Scatter the pintos on a baking sheet and roast at 250 degrees F for 4 to 5 hours, or until dry and crunchy. Alternatively, roast the pinto beans at 400 degrees for 15 to 20 minutes or until crunchy.
Cool the pinto beans completely before storing in an airtight container in the refrigerator for up to one week.