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Roasted Kidney Beans

Roasted chickpeas are a popular, healthy snack food I keep seeing in recipes. I wanted to try an oil free version because I don't believe we need to add oil to all of our foods for several health promoting reasons which I explain to my clients in our first meetings. When first trying to roast my own chickpeas, I searched my kitchen and noticed the only canned beans I had left in my pantry were kidney beans. So I thought I could get creative and roast the kidney beans instead of the chickpeas!

In this recipe I wanted to keep it simple and not too spicy because I wanted my kids to try them too. If they see any spices on foods they get scared and won’t eat them! I decided to add apple cider vinegar to make these beans more flavorful without needing to add a ton of spices. A huge a benefit to using vinegar in any recipe is that it requires less salt as the vinegar flavor hits the same area of the taste buds as salt. Feel free to add any spices you would like, especially if you are not making these beans for any picky eaters!
1 (15 oz) can kidney beans, unsalted
1/2 tsp salt
¼ cup apple cider vinegar
Preheat the oven to 400°F.
Drain and rinse the beans. 
Thoroughly dry them with a paper towel or a clean dish towel.
Pour the dried beans into a bowl and add the salt and vinegar and let them soak for 30 minutes.
Line a baking pan with parchment paper. Spread the beans out evenly on the pan. 
Bake for 45 minutes, stirring every 15 minutes for even baking.
Lower the heat in the last 10 minutes to prevent them from burning. 
Remove from the oven and let cool for 10 minutes or let them cool for 1 hour in the oven with the oven door slightly open until the beans are crunchy.


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