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This crispy tahini butter beans recipe makes a great high protein snack. The crunchy bites come together in just 30 minutes and require nearly no hands-on time (the oven does the work!). With just a few ingredients you can have these ready to munch on in no time!
save this recipe!It’s probably no surprise at this point that I love butter beans. They are larger than other beans and, therefore, feel a little more hearty and substantial.
And while their creamy texture lends itself well to Marry Me butter beans, they also make a great crispy snack or vegetarian appetizer. Which I know sounds odd – crispy and creamy? Hear me out, though!
Your new favorite snack
- Requires no prep work because the beans are ready to go from the can. Okay, you do have to drain the beans, but I don’t consider that much prep work…
- A cheap snack that’s also vegan and gluten-free. And the best part is the ingredients needed to make them can all be found at the store (there are only 3 main ones plus some spices).
- Versatile because they can be eaten as a fun crunchy snack or used as a salad topper – like a higher protein crouton!
This is amazing! I was afraid my beans were going to stick together and make a huge bean loaf, but they crisped up wonderfully. -DEE
you don’t need much
This recipe uses all pantry staples. Jump to the recipe card for exact measurements!
- Butter Beans: The key part of this recipe is the canned butter beans. They can be found next to all the other canned beans in the store.
- Tahini: You can make your own tahini or use store-bought. Just be sure that it’s super creamy.
- Olive Oil: While the tahini adds a lot of umami flavor, I also like to add olive oil for roasting.
- Spices: This recipe uses only a handful of basic spices, such as salt, garlic powder, onion powder, and smoked paprika.
Butter Beans vs Lima beans
There are so many types of beans out there that you might think lima beans and butter beans are different. But they’re the same thing! Grab a can labeled with either name. So, for this recipe, either kind works great!
Making crispy butter beans with tahini is easy
Like with most roasting recipes, you’ll need a sheet pan, an oven, and a bowl to mix everything in. This is a brief overview, but you can jump to the recipe card for the full printable recipe.
- Prep by draining and drying the butter beans.
- Mix everything in a large bowl gently (the butter beans are delicate).
- Bake on a lined sheet tray until crispy.
Recipe Testing Notes
- Lining the baking tray not only helps keep things cleaner but also helps the tahini get crispy without burning. This is because parchment paper is lighter in color than most non-stick trays.
- Let the beans rest after baking for just a bit. They continue to cook and crisp up as they cool. As hard as it is to wait, I promise it’s worth it!
- Go crazy with the flavors! I’m using some of my favorite spices here, but it’s totally customizable. You could make them taco flavors with our chili seasoning or go fresh with lemon pepper seasoning.
how to use crispy tahini beans
I love to just munch on these butter beans as a snack, but you can also use them on and with other recipes. Here are just a few ideas.
- Vegetarian Caesar Salad: Use these beans as a crispy salad topping.
- Creamy Caesar Bean Toast: Add another layer of texture to this bean toast with crispy beans.
Crispy Roasted Tahini Butter Beans
Ingredients
- 1 16-oz can butter beans, drained, 453 g
- ¼ cup tahini, 60 g
- 1 Tbsp olive oil, 15 mL
- ½ tsp each salt, garlic powder, onion powder, smoked paprika
Instructions
- Prep: Preheat oven to 400°F (204°C). Drain butter beans and pat as dry as possible with paper towels.
- Mix: In a large bowl, stir together ¼ cup tahini, 1 Tbsp olive oil, and ½ tsp each salt, garlic powder, onion powder, smoked paprika. Gently fold in the butter beans.
- Bake: Arrange beans on a parchment-lined baking sheet in a single layer. Bake for about 30 minutes, flipping the beans once during cooking, until golden brown and crispy (they'll continue to crisp up as they cool).
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can the air fryer be used vs oven?
Probably! I haven’t tried so I can’t say for sure though
This is amazing! I was afraid my beans were going to stick together and make a huge bean loaf, but they crisped up wonderfully. I want to try different spice combos and different veggies to coat too. What a great idea!
It’s so customizable to different spices! Have fun playing around with it! 😀
How many servings are in the recipe
4 servings! 🙂
@liveeatlearn. Great taste But not crispy will try again today and cook them longer
These were so yummy but wow, they were salty! I will make again with 1/8-1/4 tsp salt. Thanks for such a creative recipe and use of butter beans!
I agree 100% that these made an amazing snack! They lasted several days, and were great as croutons on salad. Most notably, though, I used them to garnish one of my favorite breakfast dishes, french baked toast with cream and eggs. It was the best ever! On a technical note, some of the beans popped and exploded in the oven, making a terrible mess. Any suggestions for preventing that from happening?
I’m so happy you loved them, Bonnie! The popping happens if they’re too wet when they’re cooking, so you could try letting them dry on the counter for a few hours to really ensure they’re dry before baking!
Addicted! So easy and soooo delicious. I didn’t think they’d really crunch but they do! Another keeper!!!
Yay! So glad to hear it was a hit. Happy eating!
Can’t eat tahini, sesame allergy.
Do you think cashew nut butter or something else might work?
Any suggestions?
I think any nut butter could work! I’d love to hear how it goes if you try it out 🙂
I LOVE the CRISPYness of these. Great for snacking and so healthy and have tried this recipe with chickpeas too. Thank you Sarah!
Have you tried to make these in an Air fryer?
I haven’t but I bet it would work!