Ingredients
Method
- If you are starting with dry beans, soak the beans overnight in a bowl.
- Add in a splash of raw apple cider vinegar or lemon juice to help break down the sugars in the beans that are difficult for your body to digest.
- The next day, simmer the beans on low heat in water or broth until tender. This usually takes about an hour for us.
- Next, heat your oil in a cast iron skillet or pan.
- Add the beans into the hot oil.
- Use a wooden spoon to move the beans around the skillet to ensure all sides become browned and crispy.
- Mince the garlic and chop up the herbs.
- Add both into the beans use a wooden spoon to incorporate the herbs and garlic.
- After about a minute, turn off the heat.
- Allow the beans to sit in the pan for another few minutes to ensure the garlic and herb flavour melts into the beans.
- Scoop them out of the skillet and into a bowl.
- Enjoy!
Nutrition
Video
Notes
How Long Do Popped Beans Last?
They are most delicious straight out of the skillet. You can put them in a sealed container into the fridge for a few days. But if you do, I would recommend heating them in your skillet for a few minutes again before eating them. This will help to melt the oil again, which will harden in the fridge.
Which Beans Should I Use To Make Popped Beans?
Any bean can work to make popped beans. I have tried broad beans and white beans because they have a large surface area for adding spices and herbs. But black beans and kidney beans would work great too. Or any that are garden fresh from your patch!
Which Oil Should I Use To Make Popped Beans?
I coconut oil because in moderation it is a healthy fat and we always have it on had. You could experiment with using other oils but I would recommend saying away from highly refined oils like canola oil and grapeseed oil.
Can I Use Dried Herbs To Make Popped Beans?
Yes. Use ½ tablespoon of dried herbs per cup of beans.