Servings: 6 (click to scale)
Ingredients
- 2 15 oz. cans canned low sodium cannellini beans 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 minced
- 1 cup olive oil
- 1 Tbsp crushed red chili pepper flakes (optional)
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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
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