SERVES 6 • PREP TIME: 5 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
These crunchy cannellini beans are a perfect substitution for popcorn. They are crispy on the outside and soft on the inside. These nutty beans have a smoky taste with a hint of cinnamon and a subtle, refreshing lemon aftertaste. Batch-cook them and keep them around to snack on, or add as a crunchy topping to salads such as the
Mediterranean Cucumber, Tomato, and Kalamata Olive Salad
. These are also a great addition to any crudité platter or for guests to munch on instead of salted nuts.
2 cups low-sodium cannellini beans, drained and rinsed
2 tablespoons avocado oil
1 tablespoon lemon juice
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
In a medium mixing bowl, combine the beans, oil, lemon juice, paprika, cumin, and cinnamon.
3
.
Spread the beans onto the prepared baking sheet in one even layer, and roast for 20 minutes until the beans become crispy and flaky.
SUBSTITUTION TIP:
Replace the cinnamon with dried
thyme for a more savory citrus flavor.
Per serving:
Calories: 108; Total fat: 5g; Saturated fat: 0.5g; Cholesterol: 0mg; Sodium: 27mg; Potassium: 266mg; Magnesium: 62mg; Carbohydrates: 12g; Sugars: 1g; Fiber: 3g; Protein: 4g; Added sugar: 0g; Vitamin K: 4mcg