Some weeks ago I wanted to make a recipe with white beans that even ”bean haters” can make enthusiastic. The result are these crispy white beans croutons that also happen to be gluten-free, and free of salt and oil.
Some beans are delicious if they are a bit smaller and a bit more crispy (not undercooked!), but the larger beans such as giant white beans are really delicious if you overcook them so they fall apart. It’s such comfort food and also so satiating because of the fibers. Delicious!
White beans croutons
These white beans croutons may look as if I have dried them in a dehydrator, but that’s not the case and also not recommendable. I soaked the white beans overnight in water (they will double in size) and cooked them the next day until they almost fell apart. These crispy beans are a delicious crispy snack, but even better if you use them as ”croutons”. The use of oil or salt was not necessary at all, but feel free to add this if you wish.
Whether you want to eat more beans or if you’re looking for gluten-free or healthier ”croutons ” then this recipe is for you.
If you’re going to make this recipe, I’d love to see it on social media with #thegreencreator.
White Beans Croutons (gluten-free / salt-free / without oil)
- Prep Time: 12 hours
- Cook Time: 30 mins
- Total Time: 12 hours 30 mins
- Yield: 1 kom 1x
- Category: snack, side dish, starter, salad
- Cuisine: Vegan, plantbased, gluten-free, dairy-free
If you would like to eat more beans or if you’re looking for crispy croutons without oil or gluten then this white beans croutons recipe is perfect.
- 450 grams of cooked white giant beans or 250 grams uncooked beans
- Two tablespoons nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of basil
- 2 pinches of black pepper
- 1 1/2 tablespoon of apple vinegar
- 1 teaspoon of oregano and / or marjoram
- Salt/oil is optional, but not necessary
- SIMPLE SPINACH SALAD:
- 2 hands full of spinach, cut into slices
- 1/2 red onion, cut into small cubes
- 1 red diced paprika
- 1 half medium cucumber cut into small cubes
- 1 piece of celery, cut into slices
- 1 teaspoon of hemp seeds
- 1 tablespoon of apple cider vinegar
- a pinch of black pepper
- 1/2 teaspoon of onion powder
- Optional: fresh herbs and pumpkin seeds
- Soak the white beans overnight (or at least 6 hours) in four times the amount of water. The beans will expand a lot (double).
- The following day, rinse the beans very well under running water. You can skip the soaking part, but I find the beans easier to digest and the beans will also cook much faster after they have been soaked.
- Cook the beans well, which may take up to one hour (or longer), this often depends on the beans. I always use the [url: 2] Instant Pot [/ url] when I cook beans and this takes about 40 minutes. When the beans are ready, drain them. Mash the beans roughly with a fork or potato masher until you have a ”puree” with small chunks. I used a fork so I wouldn’t mash the beans completely.
- Add the ingredients for the croutons (except for the nutritional yeast, basil, oregano, marjoram and garlic powder) and combine well.
- Then make a 3 inch thick pizza form (round or square) of your mixture and bake it in a preheated oven at 350 °F until the beans turn brownish and look dry. Depending on your oven, this may take 30 minutes to an hour. It doesn’t look appetizing when it’s ready and dry, but it’s delicious!
- Remove from the oven and break into pieces. This can be done without any effort because there is nothing in this recipe that will bind the mixture, so it will fall apart by itself.
- Add the nutritional yeast, basil, oregano, marjoram and a teaspoon of garlic powder. The croutons can be kept in an airtight container in the refrigerator for about 3-4 days.
- SIMPLE SPINACH SALAD:
- Mix all the ingredients in a bowl and serve with the white beans croutons.
2 thoughts on “White Beans Croutons (gluten free / oil free)”
This sounds awesome, can’t wait to try it!
Thank you so much!
I LOVE your blog by the way!!