Roasted Tahini Butter Beans
Golden and crispy on the outside, creamy and nutty on the inside, these roasted tahini butter beans are a healthy, protein-packed snack. Ready in just 30 minutes, they’re perfect for snacking, meal prep, or a quick side dish. Packed with fiber, plant-based protein, and heart-healthy fats, they’re nutritious, satisfying, and utterly addictive.
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Parchment Paper
- Measuring Cups and Spoons
- Paper Towels
Ingredients
- 1 can 16 oz / 453 g butter beans, drained and patted dry
- ¼ cup 60 g tahini
- 1 Tbsp 15 mL olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (204°C) to ensure it’s fully hot when the beans go in, which helps achieve maximum crispiness. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Set the prepared baking sheet aside for now while you prepare the beans.
- Drain and Dry Butter Beans: Open a 16-ounce can of butter beans and pour them into a colander. Rinse briefly under cold water to remove excess sodium or canned taste. Next, pat each bean dry with paper towels, pressing gently but thoroughly to remove as much surface moisture as possible. Drying the beans is crucial because it helps them crisp up evenly in the oven instead of steaming.
- Prepare Tahini Coating: In a large mixing bowl, combine ¼ cup tahini and 1 tablespoon olive oil. Add the ½ teaspoon each of salt, garlic powder, onion powder, and smoked paprika. Use a whisk or spoon to blend the ingredients until you have a smooth, slightly thick sauce with an even distribution of spices. The tahini not only adds nutty flavor but also helps the spices stick to the beans.
- Coat the Beans Thoroughly: Gently fold the dried butter beans into the tahini mixture. Use a spatula or large spoon to carefully toss the beans, making sure each one is lightly and evenly coated with the tahini-spice mixture. Avoid mashing the beans—they should remain intact to achieve a satisfying crunch after roasting.
- Arrange Beans for Roasting: Transfer the coated beans onto the parchment-lined baking sheet, spreading them out in a single layer. Make sure the beans are not crowded; overcrowding can cause steaming instead of roasting, which prevents crispiness. A single layer ensures even exposure to heat on all sides.
- Roast in the Oven: Place the baking sheet in the preheated oven and bake for about 30 minutes, flipping the beans once halfway through. Use a spatula to gently turn them over, ensuring both sides brown evenly. The beans should turn a golden brown color and emit a pleasant nutty aroma when fully roasted. Keep in mind that they will continue to crisp slightly as they cool, so don’t worry if they’re not rock-hard immediately.
- Cool and Serve: Remove the beans from the oven and let them cool on the baking sheet for 5–10 minutes. Cooling allows them to firm up into a crunchy texture. Once cooled slightly, transfer to a serving bowl or storage container. Enjoy immediately as a snack, or pair them with salads, grain bowls, or roasted vegetables for a flavorful, protein-packed addition.
Notes
- Always dry the beans thoroughly before roasting. Excess moisture will prevent them from crisping properly.
- Use freshly opened tahini for the best nutty flavor and smooth coating.
- Spread beans in a single layer to ensure even browning; overcrowding leads to steaming.
- Flip beans once halfway through baking for a uniform golden color and crunchy texture.
- Allow beans to cool slightly on the baking sheet; they firm up as they cool, enhancing crispiness.
