Crispy, Spicy Mukimame Bean Snack
Author: Chef Kelly Yorke
Serves: 1.5 Cups
- 10 oz. Mukimame, organic, about 2 cups
- 2 Tbls. Red palm oil, organic, melted
- ½ tsp. Salt
- 2 Tbls. Ground cinnamon
- ½ tsp. Cayenne pepper
- 1 Tbls. Pomegranate powder
- Preheat oven to 425° F.
- Place mukimame in a mixing bowl and toss with oil and salt until evenly coated. Pour mukimame out onto a baking sheet and bake, stirring occasionally until mukimame is crisp and starting to brown, about 30 minutes.
- Meanwhile place remaining ingredients in the mixing bowl.
- Once the mukimame are crisp, remove baking pan from oven and pour out into the mixing bowl. Using a spoon toss and stir the mukimame in the seasonings until evenly coated. Spread mixture back out onto the baking sheet and allow to cool.
- Store at room temperature in an airtight container for 3-5 days.
YIELD: 1.5 cups or 6 (1/4 cup) servings
PER SERVING: 118 Calories; 7g Fat; 6g Protein; 7g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 184mg Sodium. (Estimated Glycemic Load = 4)
Recipe by Therapeutic Cuisine at https://therapeuticcuisine.tv/appetizers-sides/crispy-spicy-mukimame-bean-snack/
3.3.3077