I was watching a morning news show earlier today, and one of the producers made an appearance. The anchor asked her if she had a nice weekend and her response was: “Yes! I love the weekend.”
Yes. You and literally every other person with a Monday-Friday job that has a pulse.
This is how I spent my weekend:
The weather in Chicago was great (finally!), so I stayed outside a lot.
Unfortunately, this morning I woke up with an ear infection.
Seriously, who gets an ear infection anymore? What am I, a 5 year old?
To go along with my cocktail of decongestant and warm compresses, I found myself in need of an easy snack that involved something healthier than cheese fries (which made an appearance over the weekend) this afternoon.
I used Ask Georgie’s Garlic and Rosemary Roasted Cannellini Beans as inspiration.
Southwestern Roasted White Beans
makes 1-2 servings
Inspired by askGeorgie
1 15-oz can of cannellini or other white bean
1/2 t olive oil
1/4-1/2 t garlic salt
1/4 t cajun seasoning
1. Preheat oven (or toaster oven) to 425°.
2. Drain beans and rinse well.
3. Place beans on a double layer of paper towels and gently blot off excess moisture.
4. Place beans on a foil-lined baking sheet and gently toss with olive oil.
5. Sprinkle with spices to taste. You can really use any type of spices that you like here- we’re just talking about method.
6. Roast beans for about 30 minutes, until they start bursting. Carefully toss them and place back in oven.
7. Crank up the oven to broil and watch carefully. Remove when they just begin to brown.
Roasted chickpeas have always been a favorite of mine, and I’m glad that now I’ve discovered that the method works with other beans, too.
I really didn’t need another obsession, but here we are.
The good news is that I was able to make this with one hand while I used the other hand to hold a hot washcloth against my ear.
I know, I know. I am the epitome of glamour.
Make these. Even without the washcloth, fiber is glamourous.