A recipe for crispy, spiced white kidney beans, perfect for topping smashed avocado toast or other dishes. These beans are flavored with turmeric, cinnamon, cardamom, black pepper, cayenne pepper, and ginger.
Drain a can of white kidney beans, rinse thoroughly, and pat dry with a paper towel. In a bowl, mix the beans with 1 tablespoon of coconut oil and your choice of spices (e.g., turmeric, cinnamon, cardamom, black pepper, cayenne pepper, and ginger). Spread the seasoned beans on a baking sheet and bake for 25 minutes at 400F. Once baked, the beans can be stored in the fridge for up to one week.
