Roasted Kidney Beans
Crispy Kidney Beans with the classic Rajma Masala spices for a yummy snack with plant-based proteins.
Ingredients :
- 1 can Red Kidney Beans 15.5 oz
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon aamchoor powder
Directions :
- Rinse and drain the canned kidney beans. Gently dab over with a paper towel to remove the excess moisture from the beans. Preheat the air fryer to 400 F. See notes for oven instructions.
- Add the beans to a medium mixing bowl. Add olive oil and all the spices. Mix well coating the spices to the beans.
- Spread the spiced beans in the air fryer basket in one layer and air fry at 380 F for 15 minutes, shaking the basket halfway through.
- Air fry for additional 3 to 5 minutes if needed while making sure they do not burn. The beans will continue to crisp up as they cool down.
