Black Pepper Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crispy, satisfying, and packed with plant-based protein in a way that feels more like a treat than a health food. This version leans on smoked paprika, cumin, and garlic powder for a bold, layered flavor that absolutely does not miss the bite of black pepper. A finishing hit of fresh lime juice, lime zest, and chopped cilantro goes on right out of the oven, so the brightness blooms into every bean as they cool. The key to getting that addictive crunch is patting the beans completely dry before they ever touch the oil — skip that step and you'll steam them instead of roast them. Cayenne is listed as optional, so you can dial the heat up or leave it out entirely depending on your tolerance. These are fantastic as a standalone snack, tossed over a grain bowl, or served alongside something cold and creamy to balance the warmth of the spices.
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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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