Cook beans in microwave with a tablespoon of water on high for about 6 minutes.

Whisk the eggs in a large bowl. Mix all dry ingredients in a large bag.

Add the beans to the bowl with the eggs and stir to coat. Add beans to the bag of dry ingredients and shake to coat. (You may have more than enough crumbs to coat the beans).

Cover a baking sheet with parchment paper. Spread the beans on the baking sheet in a single layer and do not crowd. Refrigerate beans for 30 minutes to set the batter (or up to 8 hours).

Preheat oven to 425 degrees. Spray the beans lightly with cooking spray. Bake for 15 minutes until crispy. Serve immediately.

Option: You can serve these as a side dish or allow them to cool slightly and serve with a ranch dipping sauce,