I'm making a roasted navy bean snack food. Since I like roasted soy beans I
thought why not.

I cooked up a lb of sorted and rinsed navy beans. They are draining in a
colandar as we speak. Later I'll drizzle them with a little oil and season
them with a granulated garlic, ground chipotle and salt mix. Then on to a
cookie sheet in a thin layer and into a oven at say 400f F, till crunchy.

Does this sound like a valid plan of attack or not? I've never roasted
beans before.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" wrote in message
...
I'm making a roasted navy bean snack food. Since I like roasted soy beans
I
thought why not.

I cooked up a lb of sorted and rinsed navy beans. They are draining in a
colandar as we speak. Later I'll drizzle them with a little oil and season
them with a granulated garlic, ground chipotle and salt mix. Then on to a
cookie sheet in a thin layer and into a oven at say 400f F, till crunchy.

Does this sound like a valid plan of attack or not? I've never roasted
beans before.

--
Maybe you should save half. With the remaining half parboil until say,
half done. Then drain, cool, roast. I'm wondering if just dried beans
would ever be edible?
Edrena

"The Joneses" wrote in
et:


"hahabogus" wrote in message
...
I'm making a roasted navy bean snack food. Since I like roasted soy
beans I
thought why not.

I cooked up a lb of sorted and rinsed navy beans. They are draining
in a colandar as we speak. Later I'll drizzle them with a little oil
and season them with a granulated garlic, ground chipotle and salt
mix. Then on to a cookie sheet in a thin layer and into a oven at say
400f F, till crunchy.

Does this sound like a valid plan of attack or not? I've never
roasted beans before.

--
Maybe you should save half. With the remaining half parboil until
say, half done. Then drain, cool, roast. I'm wondering if just dried
beans would ever be edible?
Edrena




Well I roasted them at 400F for 15 minutes and they seemed to be doing ok
except browning a bit too fast around the edges of the pan. So I stirred
them up, lowered the temp to 375F, rotated the pan and cooked them for an
additional 15 minutes...almost done to a tee at that time. I'll leave
them in the turned off oven to cool completely...They might require a
little addtional roast time to get the crunchiness to where I want it.
But they taste fine, if not quite crunchy enough.

I rethought the spices and went with a roasted red pepper and garlic
spice blend from costco... sprinkled it on the beans and just pamed the
cookie sheet.

For a blind first try it is a winner. Purhaps using the convection was
overkill? Perhaps the starting at 400F was overkill. Thinking maybe I
shoulda used some oil. Things to try next time.

I think parboiled beans would be too hard for teeth to crack. And I have
a whole 3 or 4 lbs of beans left over to experiment on. So it ain't a
complete bust.

Next attempt I'll use the rotissiere and it's basket and spin them while
they roast. Too bad I just now thought of that.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" wrote in message
...
"The Joneses" wrote in
et:


"hahabogus" wrote in message
...
I'm making a roasted navy bean snack food. Since I like roasted soy
beans I
thought why not.

I cooked up a lb of sorted and rinsed navy beans. They are draining
in a colandar as we speak. Later I'll drizzle them with a little oil
and season them with a granulated garlic, ground chipotle and salt
mix. Then on to a cookie sheet in a thin layer and into a oven at say
400f F, till crunchy.

Does this sound like a valid plan of attack or not? I've never
roasted beans before.

--
Maybe you should save half. With the remaining half parboil until
say, half done. Then drain, cool, roast. I'm wondering if just dried
beans would ever be edible?
Edrena




Well I roasted them at 400F for 15 minutes and they seemed to be doing ok
except browning a bit too fast around the edges of the pan. So I stirred
them up, lowered the temp to 375F, rotated the pan and cooked them for an
additional 15 minutes...almost done to a tee at that time. I'll leave
them in the turned off oven to cool completely...They might require a
little addtional roast time to get the crunchiness to where I want it.
But they taste fine, if not quite crunchy enough.

I rethought the spices and went with a roasted red pepper and garlic
spice blend from costco... sprinkled it on the beans and just pamed the
cookie sheet.

For a blind first try it is a winner. Purhaps using the convection was
overkill? Perhaps the starting at 400F was overkill. Thinking maybe I
shoulda used some oil. Things to try next time.

I think parboiled beans would be too hard for teeth to crack. And I have
a whole 3 or 4 lbs of beans left over to experiment on. So it ain't a
complete bust.

Next attempt I'll use the rotissiere and it's basket and spin them while
they roast. Too bad I just now thought of that.

Sounds like coffee roasting sorta, and we crunch those. I picked up some
roasted garbanzo beans with chile & limon. I like garbanzos, and these were
certainly edible. They were a tiny bit warm, I would have preferred a more
pronounced chile flavor. The (also very mild) limon don't turn my crank
here, but it is a traditional pairing down here. And they needed more salt!
And they were a tiny bit stale. Oh well, I'd never have known...
Edrena

"The Joneses" wrote in
et:

Next attempt I'll use the rotissiere and it's basket and spin them
while they roast. Too bad I just now thought of that.

Sounds like coffee roasting sorta, and we crunch those. I picked up
some roasted garbanzo beans with chile & limon. I like garbanzos, and
these were certainly edible. They were a tiny bit warm, I would have
preferred a more pronounced chile flavor. The (also very mild) limon
don't turn my crank here, but it is a traditional pairing down here.
And they needed more salt! And they were a tiny bit stale. Oh well,
I'd never have known... Edrena





Well I tried more than a bean or two at a time...Really didn't care for
the taste. But the letting sit in the cooling oven did make them crunchy
enough. I now now why roasted navy beans ain't offered as snacking food.
Too bitter.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" wrote in message
...
"The Joneses" wrote in
et:

Next attempt I'll use the rotissiere and it's basket and spin them
while they roast. Too bad I just now thought of that.

Sounds like coffee roasting sorta, and we crunch those. I picked up
some roasted garbanzo beans with chile & limon. I like garbanzos, and
these were certainly edible. ... And they were a tiny bit stale. Oh well,
I'd never have known... Edrena

Well I tried more than a bean or two at a time...Really didn't care for
the taste. But the letting sit in the cooling oven did make them crunchy
enough. I now now why roasted navy beans ain't offered as snacking food.
Too bitter.


Wonder how roasted fava beans (broad beans? look like butter beans only
bigger) would be? The wasabi peas one can get in the stores now are great.
Edrena

"The Joneses" wrote in
:

Wonder how roasted fava beans (broad beans? look like butter beans
only bigger) would be? The wasabi peas one can get in the stores now
are great. Edrena



Chick peas will be my next try. Possibly in a week or so.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" wrote in message
...
"The Joneses" wrote in
:

Wonder how roasted fava beans (broad beans? look like butter beans
only bigger) would be? The wasabi peas one can get in the stores now
are great. Edrena



Chick peas will be my next try. Possibly in a week or so.

Your "sauce" of choice? Curry maybe? A *little* chipotle powder is great on
ordinary mixed nuts.
Edrena

"The Joneses" wrote in
t:

"hahabogus" wrote in message
...
"The Joneses" wrote in
:

Wonder how roasted fava beans (broad beans? look like butter beans
only bigger) would be? The wasabi peas one can get in the stores now
are great. Edrena



Chick peas will be my next try. Possibly in a week or so.

Your "sauce" of choice? Curry maybe? A *little* chipotle powder is
great on ordinary mixed nuts.
Edrena




I'm thinking dried powdered lime zest, fresh ground black pepper and
ground chipotole powder and salt. Snacks ain't snacks without salt.

I'll need to really give the spice/coffee grinder a work out.
I'll lightly oil the cooked chick peas and toss in with the spices this
time as well as lowering the cooking temp and stiring the beans a fair
bit on the cookie sheet...say stirring every 5 minutes. That way I should
get a more even browness and crunchiness on every bean.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

The Joneses wrote:

Wonder how roasted fava beans (broad beans? look like butter beans only
bigger) would be?

We buy them here, in the Japanese food section. They're my favorite!

Serene

"hahabogus" wrote in message
...
"The Joneses" wrote in
t:

"hahabogus" wrote in message
...
"The Joneses" wrote in
:

Wonder how roasted fava beans (broad beans? look like butter beans
only bigger) would be? The wasabi peas one can get in the stores now
are great. Edrena

Chick peas will be my next try. Possibly in a week or so.

Your "sauce" of choice? Curry maybe? A *little* chipotle powder is great
on ordinary mixed nuts. Edrena

I'm thinking dried powdered lime zest, fresh ground black pepper and
ground chipotole powder and salt. Snacks ain't snacks without salt.
I'll need to really give the spice/coffee grinder a work out.
I'll lightly oil the cooked chick peas and toss in with the spices this
time as well as lowering the cooking temp and stiring the beans a fair
bit on the cookie sheet...say stirring every 5 minutes. That way I should
get a more even browness and crunchiness on every bean.

What the devil is a sauce on nuts, anyways? Topping?
Thought about mixing in some corn kernels? Sometimes in the Mexican
markets I can find dried corn.
Had another thought - how about bbq? a little vinegar, brown sugar,
a little heat, smidge of onion powder, hickory salt. Powder up some
dried tomatoes or give a smear of ketchup.
Might give some of this a try. It's good veggie protein, right? And the
navy beans was a bust? I'll get some kidney beans and see if I can find
the broad beans and see how they do.
Edrena, on a mission from God. or Alan.

"The Joneses" wrote in message
...
"hahabogus" wrote in message
...
"The Joneses" wrote in
t:

Wonder how roasted fava beans (broad beans? look like butter beans
only bigger) would be? The wasabi peas one can get in the stores now
are great. Edrena

Chick peas will be my next try. Possibly in a week or so.

Your "sauce" of choice? Curry maybe? A *little* chipotle powder is great
on ordinary mixed nuts. Edrena

I'm thinking dried powdered lime zest, (clipped)
What the devil is a sauce on nuts, anyways? Topping? (clipped)
Edrena, on a mission from God. or Alan.

Got the kidney beans, topped with little olive oil, kosher salt & chile
powder.
Made another batch of big ol'dried lima beans, oo, garlic salt, oregano.
Roasted at 350F for an hour and a half, stirring every 15 min, tasting every
30 min.
All a bust. Luckily, the gold crowns kept my noshers intact. Never again. I
bet you was fooling us anyway. Smelled nice in the oven, tho.
Edrena, turning the oven off for the summer...

On Jun 2, 8:55?pm, "The Joneses" wrote:

Made another batch of big ol'dried lima beans, oo, garlic salt, oregano.
Roasted at 350F for an hour and a half, stirring every 15 min, tasting every
30 min.
All a bust. Luckily, the gold crowns kept my noshers intact. Never again. I
bet you was fooling us anyway. Smelled nice in the oven, tho.

Um, you're supposed use cooked/rehydrated beans.