BHA & BHT Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, satisfying, and packed with plant-based protein in a way that feels more like a treat than a health food. The seasoning here is bold and layered, with smoky paprika, warm cumin, a whisper of cayenne, and a bright finish of fresh lime juice, zest, and cilantro that wakes everything up. For anyone avoiding synthetic preservatives like BHA and BHT, packaged snack foods can be a minefield, since those additives show up in everything from flavored nuts to shelf-stable crackers. This recipe sidesteps all of that by starting with canned fava beans and a handful of whole, recognizable pantry spices — nothing processed, nothing hidden. The key to getting that satisfying crunch is patting the beans completely dry before they hit the oven, then giving them enough space on the baking sheet to roast rather than steam. They crisp up beautifully as they cool, making them just as good for a party bowl as they are for an afternoon snack straight off the pan.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) broad beans (fava beans), drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained broad beans on a clean kitchen towel or several layers of paper towels and pat thoroughly dry — the drier the beans, the crispier they will roast.
- 2
Transfer the dried beans to a large mixing bowl. Add the olive oil, cumin, smoked paprika, garlic powder, salt, and cayenne (if using), and toss until every bean is evenly coated.
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