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An addicting crunchy, cheesy snack that
is great for parties or as an after school snack. The garbanzo
beans are baked with olive oil and rosemary and then mixed with
- 2 tablespoons olive oil
2 (15-ounce) cans BUSH'S Garbanzo Beans, drained and rinsed
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Preheat oven to 400°F (205°C).
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 beans in an even layer on the baking
sheet, and place in preheated oven. 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, 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 over the beans, and
stir to evenly distribute the cheese.
Makes 8 servings.
Nutritional Information Per Serving: Calories:
145; Total Fat: 5.6g; Cholesterol: 1mg; Sodium: 344mg; Total
Carbs: 18.1g; Dietary Fiber: 7.4g;Protein: 5.7g
Recipe and photograph provided courtesy
of Bush's Beans.
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