Chicken Free Cilantro-Lime Roasted Broad Beans
Canned fava beans get a serious glow-up here — roasted at high heat until they turn deep golden and satisfyingly crunchy, then finished with a bright hit of lime and fresh cilantro. The key is patting those beans completely dry before they hit the oven, which is what gives you that addictive, crispy shell instead of a chewy disappointment. Smoked paprika and cumin bring a warm, earthy backbone, while the optional cayenne nudges the heat just enough to keep things interesting. Once they come out of the oven, the lime juice and zest go on immediately so the hot beans soak up every bit of that citrusy punch. This is the kind of snack that disappears fast — great as a party nibble, a salad topper, or just something to scoop up by the handful while dinner is still cooking. Everything here is plant-based and pantry-friendly, so there's no guesswork about what's in it and no hidden animal proteins to worry about.
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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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