Protein and fibre-rich, these little morsels beat a packet of crisps – on health and flavour - any day. 

Calling all snackers! You know you have a good snack when you can't stop eating it and when it is also relatively healthy; and that is absolutely the case for these crispy beans. The spice coat in which the beans are rolled is based on the Indian 'gunpowder' mix. A little roasted, a little spicy and, above all, incredibly addictive. Not only are they delicious, did you know that legumes are rich in proteins and fibre, and they can lower cholesterol? Win, win, win.  

You can divide the healthy roasted beans into sealed preserving jars, and that way you have the ideal snack for on the go. It is a great recipe to make in large quantities so that you always have something nutrient-rich and healthy to snack on. 

Cooking time: 45 minutes 

Serves: 8 

Ingredients:  

- 1 can brown beans 

- 1 can black beans 

- 1 can lima or black-eyed beans 

- 50 ml olive oil 

- Pinch of salt 

- 1 tbs sesame seeds 

- 2 dried chilies 

- 1 tbs coconut flakes 

- 1 tbs coriander seeds 

- 1 tbs cumin seeds 

- 1 tsp black pepper 

Steps:  

1. Preheat the oven to 200 degrees. 
2. Drain and rinse all the beans and dry thoroughly with a paper towel. 
3. Spread across a big baking sheet and toss with the olive oil and add a pinch of salt. Bake for about 40 minutes. 
4. Meanwhile, make the spice blend by roasting the sesame seeds, the dried chilies, the coconut flakes, the coriander seeds, the cumin seeds and the black pepper in a pan, stirring frequently.  
5. Place these spices in a spice grinder and grind finely. Stir in a pinch of salt.
6. Stir the spice mix into the roasted beans and let cool. Then store in one airtight preserving jar or travel jars for on the go.