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Crispy Roasted Butter Beans

Chloe from Forkful of Plants
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Snack
Cuisine American
Servings 2
Roasted butter beans are a delicious and healthy alternative to convenient fried crunchy snacks. With just 3 super simple ingredients, it's easy to whip up a batch for wholesome snacking all week long.


  • 13"x9" baking sheet (Use a larger sheet for a larger batch)


  • 400 g can butter beans drained and rinsed
  • ½ tbsp oil
  • ½ tsp each salt and pepper
  • ½ tsp garlic powder optional


  • Preheat the oven to 200°c/390°f.
  • Pat the rinsed beans with a clean tea towel or kitchen paper to remove any excess moisture, then spread them on the baking sheet.
  • Drizzle over the oil, add the salt and black pepper, and sprinkle with the garlic powder (if using).
  • Use a spoon or your fingers to rub the oil and seasoning over the beans, then spread them out evenly on the tray.
  • Place them in the oven for 20-25 minutes, until the skins are crispy and browned. Remove them from the oven and allow them to cool a little before enjoying!


Soak your butter beans overnight in cold water, before draining and rinsing them. Tip them into a large heavy pan, then add enough water to cover them and then some. Bring the water to a boil, then reduce to a simmer.
You will need to simmer them until they are tender, which for most beans will take around an hour. Older beans may take longer to cook, so just keep checking them until they are done.
Drain and pat dry your beans, then continue as per the canned butter beans recipe.
SPICES: I have used garlic granules alongside salt and black pepper to season my roasted butter beans, but this isn’t the only option. Feel free to experiment with your favourite spice combinations for this recipe. I've made some suggestions for my favourites in the post above.
STORAGE: These roasted butter beans will keep in an airtight container in the cupboard for up to 3 days. However, they are best enjoyed fresh out of the oven or within a couple of hours- this is when the skins will be crispiest. I wouldn't recommend storing them in the fridge or freezer.


Calories: 137kcalCarbohydrates: 16gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 632mgFiber: 5gSugar: 1g
Tried this recipe?Let us know how it was!