Roasted White Beans with Avocado

Instructions

1. 1

   Preheat oven to 400°F (200°C). Spread drained and dried white beans on a baking sheet and drizzle with 2 tablespoons olive oil.

   Tip: Patting beans dry ensures they crisp up nicely rather than steam in the oven.

2. 2

   Sprinkle beans with minced garlic, smoked paprika, oregano, sea salt, and black pepper. Toss well to coat evenly.

   Tip: Use your hands or two spoons to coat the beans thoroughly with seasonings.

3. 3

   Roast for 20-25 minutes, stirring halfway through, until beans are golden and crispy on the exterior.

   Tip: Don't skip the stirring—it helps ensure even browning.

4. 4

   While beans roast, prepare the remaining ingredients. Cut avocados in half, remove the pit, and gently scoop into chunks into a large bowl.

   Tip: Add lime juice immediately to prevent browning.

5. 5

   Add the lime juice to the avocado and gently toss to coat. Add sliced red onion, halved tomatoes, and chopped cilantro.

   Tip: Handle the avocado gently to preserve its creamy texture.

6. 6

   Remove roasted beans from oven and let cool for 2-3 minutes. Transfer warm beans to the bowl with avocado mixture.

   Tip: The warmth of the beans creates a lovely contrast with the cool avocado.

7. 7

   Drizzle with remaining 1 tablespoon olive oil and toss gently to combine. Taste and adjust seasonings as needed.

   Tip: Add chili flakes for extra heat if desired.

8. 8

   Serve immediately or allow to rest at room temperature for 15 minutes for flavors to meld. Enjoy as a light meal or side dish.

   Tip: This dish is versatile—serve alongside grilled fish or as a standalone vegetarian entrée.