Chestnut Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that somehow manage to feel both wholesome and completely addictive at the same time. These get tossed in olive oil with cumin, smoked paprika, garlic powder, and a whisper of cayenne before hitting a hot oven, where they transform into deeply golden, satisfyingly crunchy bites. The real magic happens at the end — a hit of fresh lime juice and zest plus a shower of chopped cilantro lands on the beans straight out of the oven, so every piece picks up that bright, citrusy punch. Patting the beans completely dry before roasting is the key step that makes the difference between crispy and chewy, so don't skip it. For anyone navigating tree-nut restrictions, this recipe is naturally free of any such concerns — every ingredient is straightforward and easy to verify at the store. Serve them as a party snack, a salad topper, or just something to graze on while dinner comes together. They crisp up even more as they cool, so a little patience goes a long way.
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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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