Crunchy garlic butter beans

I first made these to add to a salad/add crunch to a flatbread finish but they are so good they deserve to be shared as a snack recipe.

Creamy, fibre-rich butter beans are cooked in olive oil and garlic granules until they are super crispy. They explode a bit from the heat but this makes them all the crunchier!

These don’t store well, they loose their crisp, so make and enjoy straight away.

Healthy, wholesome and moreish. Enjoy!

• 1/2 570g jar/1 tin butter beans

• olive oil

• 1 tsp garlic granules

• Sea salt

If you have an air fryer, use it to cook the butter beans. If not, preheat oven to 200C.

Empty the butter beans into a sieve to drain them and rinse with cold water. Transfer to a clean tea towel, spacing them out, and allow them to dry as best as possible.

Toss the butter beans with 1 tbsp olive oil, the garlic granules and a good pinch of salt. Cook for 12-15 minutes in an air fryer or preheated oven until golden brown and crispy - they will ‘explode’ a bit, this is what you want, and makes the edges crispier.

Enjoy straight away - they loose their crunch when stored.