Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 tins cannellini beans, rinsed & drained
- 2-3 tbsp extra-virgin olive oil
- 1 tsp rosemary, finely chopped
- 1 tsp paprika
- 1 tsp ground garlic
- Sea salt & black pepper, to taste
- ¼ cup yoghurt
- 4 tbsp lemon juice
- ¼ tsp paprika
- Salt & pepper, to taste
Method
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Place the cannellini beans in a large bowl and drizzle with extra-virgin olive oil. Season with salt, pepper, rosemary, paprika and ground garlic and toss to combine.
- Spread the beans onto the baking tray and bake in the oven for 35-45 mins or until golden and crispy.
- Spread the beans onto the baking tray and bake in the oven for 35-45 mins or until golden and crispy.
- Remove the cannellini beans from the oven and spoon the yoghurt drizzle over the top. Serve.
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