Coconut Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that feel almost too simple to be this satisfying — and yet here we are, reaching into the bowl for just one more handful. Canned fava beans get tossed in olive oil and a bold spice blend of cumin, smoked paprika, garlic powder, and a whisper of cayenne before hitting a hot oven until they turn deep golden and irresistibly crunchy. The real magic happens right out of the oven, when a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the hot beans, locking in that bright, zesty finish. Patting the beans completely dry before roasting is the key step that takes them from soft and chewy to genuinely crispy — don't skip it. Every ingredient here is straightforward pantry and produce-aisle stuff, with zero coconut-derived oils, milks, or flours anywhere in the mix, so there's no label-scanning stress involved. These make a fantastic high-protein snack, a crunchy salad topper, or a crowd-pleasing party nibble that disappears 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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