- 2 tablespoons olive oil
- 2 (15 ounce) cans BUSH'S® Garbanzo Beans, drained and rinsed
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
- Rinse the beans in a colander, drain and dry well with a paper towel.
- Add the oil, salt and pepper to the beans and toss evenly to coat.
- Spread beans in an even layer on the baking sheet, and place in preheated oven. Bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking.
- Sprinkle the rosemary evenly over the beans, and continue to cook for 8 to 10 minutes, until beans are crunchy. Some will be slightly soft in the center. Remove the pan from the oven and transfer the beans to a serving bowl. Sprinkle the cheese over the beans, and stir to evenly distribute the cheese.