Citric Acid Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that feel almost too good to be this simple — deeply golden, satisfyingly crunchy, and packed with smoky, cumin-forward flavor. For anyone navigating a citric acid sensitivity, finding a bold, zesty snack without hidden additives in the seasoning blend can feel like a real challenge. This recipe sidesteps that entirely by building all the brightness from fresh lime zest and a squeeze of real lime juice, which deliver that punchy citrus lift without any processed citric acid in sight. The smoked paprika and cayenne give the beans a slow, warming heat, while the fresh cilantro tossed on at the end keeps everything feeling vibrant and alive. Patting the beans completely dry before roasting is the secret to getting that satisfying crunch — they come out of the oven firm and crispy, not chewy. Serve them as a party snack, a salad topper, or just eat them straight off the baking sheet while they're still warm. Either way, they disappear fast.
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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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