1x14 oz (400 g) tin black beans, drained and rinsed
Pinch of salt
¼teaspoonsmoked paprika(or ½ teaspoon for a stronger flavour)
Prevent your screen from going dark
Preheat the oven to 180°C (360°F).
After draining and rinsing the black beans, spread them out on a paper towel or kitchen towel and gently pat dry.
Drizzle the oil over a baking sheet. Add the black beans, sprinkle with salt, and shake gently to create an even layer. Roast in the oven for 20 minutes, shaking the pan every now and then.
After 20 minutes, remove from the oven and sprinkle over the cumin and smoked paprika. Shake to coat the beans and then return to the oven for another 10 minutes or until they're slightly crispy but not overcooked.
Once crispy, remove from the oven and allow to cool before serving. Some of the beans will likely pop open or split in half during cooking, which is completely normal.
Dried beans: Tinned beans have been pre-cooked during the canning process. If using dried beans, you'll need to cook these first before roasting. I usually soak them overnight, then simmer in fresh water for 60-90 minutes or until tender.Amount: This recipe is based on one tin of black beans, but you can easily scale it up and use larger/additional baking sheets.Oil-free: If you want to skip the oil, I'd recommend lining the baking sheet with a non-stick layer such as greaseproof paper or a baking mat.Other flavours: You could try other seasonings such as garlic powder, onion powder, ground coriander, or chilli powder.Storage: Once they've cooled down, you can store the black beans in an airtight container at room temperature for several days and even up to a week.If you liked this recipe, you might also enjoy: