FRESH SHELLIE (SHELLY) BEANS
I was introduced to these beans many years ago by my ex Mother N Law, who was from Alabama, I had never heard of them in my home state of Arkansas. These beans are known by other names depending on where you are from, some refer to them as Cranberry Beans because of the color of the outer shell & the cranberry specks on the...
Provided by Rose Mary Mogan
Categories Vegetables
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Pick through beans for debris, and other foreign particles, then wash & drain.
- 2. Add the beans to a medium size pot, Add in the celery, onions, garlic, ham and spices. Add enough water or chicken broth to cover beans. Cover with a tight fitting lid, and bring to a boil. Skim off any accumulated foam. Lower heat so beans will simmer. Proceed to cook on medium high until beans are tender.
- 3. Check pot periodically to make sure beans are still covered with liquid, and replenish as needed. Continue cooking until beans are tender or as desired. Stirring occasionally I cooked mine about 1 1/2 hours. Taste and adjust seasoning if desired.
- 4. Serve as desired.
- 5. I served mine with a skillet of Southern Style Corn Bread. I enjoyed every morsel.
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
SHELLY'S ROASTED CHICKPEAS/GARBANZOS
An adopted recipe from my dear friend Shelly: "From Mark Bittman's "How to Cook Everything." The beans tend to "pop" during cooking and a few may land on the bottom of your oven." Feel free to change the seasonings, and I have extended the cooking time due to reviews that they weren't Crispy enough.
Provided by Bekah
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Drain can of chickpeas/garbanzos. Rinse and drain very well again.
- Toss drained chickpeas/garbanzos, garlic, oil and seasonings together in bowl.
- Spread mixture onto large shallow pan so that the chickpeas/garbanzos are in a single layer.
- Put into 400 degree oven for 30-45 minutes shaking occasionally. Watch carefully so they don't burn.
- Remove from oven and let cool for a few minutes.
- Enjoy!
Nutrition Facts : Calories 227.8, Fat 11.4, SaturatedFat 1.5, Sodium 339.7, Carbohydrate 26.4, Fiber 5, Protein 5.8
SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.
Nutrition Facts : Calories 534 g, Fat 15 g, Fiber 8 g, Protein 20 g
SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, beans, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
- Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
- While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
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- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. When chickpeas turn a deeper golden brown and the exterior is nice and crispy, they are ready.
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