Roasted Black Beans with Edamame

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: Dry your beans and edamame thoroughly with paper towels to help them crisp up nicely during roasting.

2. 2

   In a large bowl, combine the drained black beans and thawed edamame. Drizzle with olive oil and toss until evenly coated.

3. 3

   Add cumin, smoked paprika, garlic powder, salt, and black pepper to the bowl. Toss well to coat all the beans and edamame with the spice mixture.

   Tip: Mix the spices together before adding if you prefer a more even distribution.

4. 4

   Spread the mixture in a single layer on the prepared baking sheet, arranging them so they're not too crowded.

   Tip: A crowded pan will steam rather than roast; use two sheets if necessary for better crispiness.

5. 5

   Roast in the preheated oven for 25-28 minutes, stirring halfway through, until the beans are slightly darkened and crispy on the edges.

   Tip: Listen for them to make a gentle crackling sound when they're done.

6. 6

   Remove from the oven and immediately transfer to a serving bowl. While still warm, add the lime juice and lime zest, then toss gently.

   Tip: Adding lime while warm helps the flavors absorb better into the beans and edamame.

7. 7

   Fold in the sliced red onion, fresh cilantro, and minced jalapeño if using. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: The red onion will soften slightly from the residual heat while maintaining its crunch.

8. 8

   Serve warm or at room temperature as a side dish, snack, or topping for salads and grain bowls.

   Tip: This dish keeps well in an airtight container in the refrigerator for up to 3 days and can be enjoyed cold or reheated gently.