Crispy Harissa White Beans (Printable Version)

Spicy roasted white beans with harissa and Mediterranean spices create a crispy, satisfying snack or side dish.

# Ingredient List:

→ Beans

01 - 2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed

→ Seasoning

02 - 2 tablespoons olive oil
03 - 2 tablespoons harissa paste
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - Zest of 1 lemon
11 - 1 tablespoon tahini (drizzled)

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the drained beans very dry with paper towels; remove as much moisture as possible for maximum crispiness.
03 - In a large bowl, toss the beans with olive oil, harissa paste, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
04 - Spread the beans in a single layer on the prepared baking sheet.
05 - Roast for 20–25 minutes, stirring halfway through, until the beans are crispy and golden brown.
06 - Let cool slightly. Transfer to a serving bowl and top with parsley, lemon zest, and a drizzle of tahini, if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between creamy beans and crispy edges is absolutely irresistible
  • They come together in under 40 minutes with mostly pantry staples
  • Perfect for unexpected guests or late night snacking
02 -
  • Removing moisture from the beans is the single most important step for achieving maximum crispiness
  • Dont overcrowd the baking sheet or the beans will steam instead of roast
  • The beans continue to crisp slightly as they cool, so dont worry if they seem soft right out of the oven
03 -
  • Let the pan cool slightly before removing the beans—they crisp up during those final minutes of cooling
  • If the harissa is too thick, warm it briefly with the olive oil for easier tossing

Go Back