These crispy roasted black beans are smoky, flavorful and so moreish! Prepare them as a make-ahead protein-packed snack for the whole family.
Crunchy, flavorful, undetectably good for you and easy to make — we might have created the perfect plant-based snack.
These smoky roasted black beans require only a few basic pantry staples and a couple of minutes of hands-on time… resulting in a salty, sweet and deeply flavored healthy snack.
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You’re probably aware of crispy roasted chickpeas — well, why not do the same with broad beans or black beans?
They are endlessly customizable, can be served during movie night, cookouts or used as a topping for your salads!
If high-protein vegan snacks are your thing, try this chocolate chickpea ice cream, peanut butter bliss balls or this edible cookie dough!
Recipe overview
- Salty, sweet and smoky flavors
- Fat-free, high-protein & fully vegan
- Only 5 minutes of hands-on time needed
- Fun snack for the whole family
- Great for meal prep
Once you’ve gathered all of the spices you want to use, most of the work is already done! Just grab a baking sheet and medium-sized bowl and you’re ready to make these roasted black beans.
How to make roasted black beans
Start by preheating your oven and lining a baking sheet with parchment paper or a silicone baking mat.
Drain & dry your beans
To make crispy oil-free roasted black beans, it’s important to pat your cooked beans really dry at first.
Then, arrange them in a single layer on your prepared baking sheet and dry-roast them for 15 minutes.
Coating time
In a medium-sized bowl, whisk together all of the ingredients for your coating. Our recipe uses maple syrup, balsamic vinegar, smoked paprika, garlic powder, chili powder and salt.
Add your dry-roasted black beans to the bowl and mix them until they are evenly coated with the spice mixture.
Roast to perfection
Arrange your coated black beans in a single layer on your baking sheet again and roast for 15 more minutes until they are fragrant and crispy!
Remove the baking sheet and let the oil-free roasted chickpeas cool for at least 10 minutes before enjoying with your friends or family, during movie night or serving at a party!
Tips for this recipe
Storage suggestions
You can enjoy your roasted black beans right away or let them cool for 30 minutes so they become a bit crispier.
Any leftovers can be stored in a lidded container at room temperature for around 5 days — just be sure it’s not airtight so the beans don’t lose their crispiness!
Different coatings
The sky’s the limit when it comes to different flavors for your roasted black beans! Feel free to play around with delicious coatings, such as:
- Soy sauce
- Lemon or lime juice
- Thyme or oregano
- Nutritional yeast
- Cumin and cinnamon
Achieve the right texture
Every oven is different, so you might need to turn your baking sheet in the oven for your black beans to roast evenly.
During the last 10 minutes of roasting, some beans might burn — it’s best to stay nearby and keep an eye out during this stage.
Speaking of burning, your spicy coating is much more likely to burn when you add it right in the beginning. This is why we dry-roast the black beans first!
More easy vegan snacks
If you liked our oil-free roasted black beans, you’ll be sure to devour the following goodness!
Did you try our smoky roasted black beans and like them? Be sure to leave a comment and rating below, we’d love to know! Don’t forget to Pin this recipe here and share it with your friends.
Smoky Oil-Free Roasted Black Beans
These crispy roasted black beans are smoky, flavorful and so moreish! Prepare them as a make-ahead protein-packed snack for the whole family and serve during parties, movie night or sprinkle on top of vegan bowls!
Ingredients
- 2 15-oz cans cooked black beans (470 g drained weight)
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 2 teaspoons salt
Instructions
- Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.
- Drain and rinse the black beans, then transfer them into a clean towel. Pat them until they are really dry.
- Arrange the dry black beans in a single layer on your prepared baking sheet and place them in the oven.
- Bake for 15 minutes while whisking together the maple syrup, balsamic vinegar, smoked paprika, garlic powder, chili powder and salt in a medium-sized bowl.
- Once the 15 minutes have elapsed, add the dry-roasted black beans to the coating in the bowl and mix well.
- Now, place them back on the baking sheet in a single layer and roast them for 15 more minutes, until crispy.
- Remove the baking sheet and let them cool for at least 10 minutes before eating!
Notes
- These roasted black beans can be stored in a sealed container (not airtight!) at room temperature for around 5 days.
- Watch your beans in the oven towards the end so that they don’t burn.
- Find more coating ideas in the article above!
Nutrition Information:
Yield: 6 Serving Size: ⅙ recipeAmount Per Serving: Calories: 117Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 770mgCarbohydrates: 22gFiber: 7gSugar: 3gProtein: 7g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
I live in a very humid climate and have found that I need to put crackers and chips in ziplock bags after I open them or they absorb moisture from the air and get soft. I see that with the roasted bean recipes you recommend not storing them in an airtight container so they stay crisp. I presume this is because in a less humid environment the moisture from the beans will be able to escape a non-airtight container and there isn’t a risk of the beans absorbing much ambient moisture. Do you have recommendations on how to best store the roasted beans if you live in a high humid area? I’m not from here and have not invested in silica packs for storing food, but maybe I should!