Lupin Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, boldly seasoned, and completely addictive straight from the bowl. 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, crispy little bites. The real magic happens at the end, when a hit of fresh lime juice and zest goes over the hot beans right out of the oven, locking in that bright, citrusy punch alongside a shower of fresh cilantro. Patting the beans completely dry before roasting is the key step that makes all the difference between soft and genuinely snappy. For anyone navigating lupin avoidance, broad beans are a naturally safe and satisfying alternative that roast up beautifully without any specialty ingredients or complicated swaps. They work just as well as a party snack as they do scattered over a salad or tucked into a grain bowl for extra crunch and protein.
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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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