Just as any “good vegan”, I love a good bean. However, it was quite the opposite before I went vegan. I was much much pickier and I don’t think there was a single bean that I DID eat…other than edamame. Nowadays, even though I rarely find a bean I don’t like, I’m still apprehensive about exploring new ones and tend to stick to the typical black beans and garbanzo beans. But here we are, we’re going with a new and VERY delicious bean: the butter bean. These are just so good on their own, or added on top of any salad, especially my crunchy baked salad!

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Recipe

Serves: 1 can

Cook time: 10 minutes

Ingredients:

• 1 can of butter beans
• 1 1/2-2 tbsp olive oil
• salt
• 1/2 tbsp nutritional yeast (Bragg’s, of course)
• 1/2 paprika
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried dill

Instructions:

• Preheat oven or air fryer to 375
• Rinse and dry butter beans
• Add to a bowl
• Add olive oil, toss until coated
• Add all seasonings to bowl, mix well
• Lay beans out on a baking sheet or air fryer tray in an even layer
• Cook for 7-10 until crispy, tossing half way through