Crispy Roasted Buffalo Cannellini Beans
A hot and spicy take on BBQ baked beans.
Servings 6 (click to scale)
Calories 250kcal
Ingredients
- 2 15 oz. cans canned cannellini beans, low sodium drained, rinsed
- 1/4 cup Franks RedHot sauce
- 1 Tbsp Dried rosemary
- 1/4 tsp Kosher salt
- 1/2 tsp Ground black pepper
- 2 Tbsp Dried oregano
Garlic Infused Olive Oil
- 8 tsp fresh garlic
- 1 cup olive oil
- 1 Tbsp crushed red pepper flakes (optional)
Instructions
For the Garlic Infused Oil
- Combine the minced garlic, olive oil and crushed red pepper flakes in a pan, heat on low for 5 minutes, cool, transfer to bottle, and seal.
For the Roasted Cannellini Beans
- Preheat oven to 425 degrees Fahrenheit. Spread beans on a paper towel-lined pan and pat dry.
- Combine beans, rosemary, oregano, salt, and pepper in a large bowl. Toss with garlic-infused olive oil and Franks RedHot.
- Place beans ina single layer on a sheet pan and roast for 35 minutes, stirring once while baking. The beans should be lightly browned and crisp.
- Serve immediately.
Nutrition
Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 650mg | Fiber: 8g
