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Crispy Garbanzo Beans

by Daphne Brogdon, Food Network's Daphne Dishes


  • Two 15-ounce cans garbanzo beans, drain and rinsed
  • 4 strips bacon
  • Salt
  • 1 sprig fresh rosemary


Spread the garbanzo beans on a rimmed baking sheet and let dry uncovered in the refrigerator overnight. If you forget to let them dry overnight it's okay, you'll just need to cook them longer in the oven. 

Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, about 4 to 5 minutes per side. Remove to a plate lined with a paper towel. Eat the bacon as a snack while you cook.

Preheat the oven to 400 degrees F.

Add the garbanzo beans to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes. Remove the rosemary sprig. Transfer the beans to the baking sheet and bake, making sure to stir every 10 minutes, until crispy, 35 to 40 minutes. If you did not dry the beans overnight, bake them for 45 to 50 minutes. Let cool to room temp before serving.

Makes: 4 servings
Active Time: 20 minutes
Total Time: 1 hour

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