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Comments

  1. Ms. Maegan

    Hi. Thank you for the reminder on this healthy snacking alternative. I’ve recently started preparing beans from their dry, bulk form. Do you know if they will still work in this recipe? Their consistency seems different than canned beans. And, any idea if this recipe works with sprouted beans?? If not, I can try it and report back to you 🙂

    • Kristin King

      I think the dry beans might work if you soak them overnight and cook them first by boiling them. Once they are cooked, you are at the same starting point as the canned beans, so I think you can just follow the recipe from there. I have never tried this, but if you give it a shot, I would be interested to hear how it turns out! Thanks for stopping by! 🙂

  2. Cydnee

    Love this recipe! Great idea! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

  3. Dee

    I love using both chickpeas and black beans in recipes, but I never would have thought to make a snack with them. This looks super tasty, so I’m pinning to try. Thanks for sharing at Snickerdoodle! 🙂

  4. Kimberly

    Super yummy recipe! This looks so amazing. Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm.. Have an amazing day! Lou Lou Girls

  5. Corinne

    I’ve seen a lot of chickpea recipes but this is the first I’ve found that incorporated black beans. I love black beans! I cannot wait to give your recipe a try. Thank you for linking it up at This Is How We Roll Thursday!

  6. jem

    Turmeric is the new “super healthy spice” so you might want to add some of that too! This sounds so good that it will be Number One snack during Super Bowl. Now I have something to look forward too other than the comercials. (I’m not really fond of football but I enjoy the party!)

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