Beans for breakfast? You bet. This recipe caught my eye when I flipped through Spilling the Beans, and I quickly resolved to make it Christmas morning. Served with buttery croissants, oranges, and hot cups of coffee, it was delicious. I also made some a light dinner with a salad a few days later when I discovered the leftovers in the fridge. Sweet, salty, and so delicious, this recipe makes a decadent snack.
I chose to double the original recipe because I'm a little greedy.
Adapted from Spilling the Beans
One 19 oz can of chick peas, drained and rinsed
6 slices of bacon
1/2 cup maple syrup
2 handfuls of broken pecans
Pre-heat oven to 325 F
On a parchment paper lined baking sheet, roast the chick peas and bacon for 30 minutes, or until bacon starts to brown a bit. Increase the oven temperature to 400 F. Add the pecans and stir, then put the pan back into the oven for about 5 minutes more. Drizzle the maple syrup over all, stirring. Don't worry if it looks like a lot, it will be tasty. Trust me!
Put the pan back in the oven and let the maple syrup bubble and glaze the bacon, pecans, and chick peas, which should take about 5-8 minutes. Remove from the oven, stir, and let cool a little before you serve.
Makes about 3 cups
