Brazil Nut Free Cilantro-Lime Roasted Broad Beans
Crunchy, zesty, and packed with plant-based protein, these roasted broad beans are the kind of snack that disappears fast. A thorough pat-dry before roasting is the real secret here — it pulls out excess moisture so the beans blister and crisp in the oven rather than steam, giving you that deeply satisfying crunch in every bite. Smoked paprika and cumin build a warm, smoky backbone, while a hit of cayenne keeps things interesting for anyone who likes a little heat. The finishing move — lime juice, lime zest, and fresh cilantro tossed over the hot beans straight out of the oven — is what makes this recipe genuinely special, layering bright citrus and herby freshness over all that savory depth. Store-bought roasted snacks can be a minefield of shared facilities and mystery seasonings, so making your own means you know exactly what went into the bowl. These are brilliant alongside drinks, scattered over a salad, or honestly just eaten by the handful while they're still warm.
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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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