Christa's Roasted Beans
- 6 cups cooked, whole beans
- 1 large onion, quartered
- 2 stalks celery, cut into large chunks
- 3 tablespoon extra virgin olive oil
- salt and spices
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After soaking your beans, cook them in fresh water with the onion and celery. Drain and discard the onion and celery. Coat a cookie sheet with the olive oil, then toss the beans in the olive oil until well-coated. Slow-roast the beans in a 200 degree F oven for 4-8 hours. Remove from the oven when crunchy, and toss in salt and spices.
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