Swap out the butter beans for chickpeas or whichever bean you have in the pantry
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 185 |
| Fat | 7g |
| Saturates | 1g |
| Protein | 8g |
| Carbs | 22g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Drain and rinse the butter beans under cold water, then pat them dry with a kitchen towel to remove excess moisture.
2
In a large bowl, combine the butter beans with the olive oil, rose harissa paste, sweet paprika, salt and pepper. Toss everything together until the beans are evenly coated.
3
Spread the coated butter beans in a single layer in the air fryer. Air fry for approx. 15-20 minutes at 160°C, shaking halfway through, until the beans are golden brown and crispy.
4
Once done, remove the beans from the oven and let them cool slightly.
5
Serve as is or scatter over salads and buddha bowls.
