Mushroom Free Cilantro-Lime Roasted Broad Beans
Crispy, smoky, and bright with citrus, these roasted fava beans are the kind of snack that disappears fast. Canned broad beans get tossed in olive oil, cumin, smoked paprika, garlic powder, and a pinch of cayenne before hitting a hot oven, where they transform into deeply golden, crunchy bites that rival any store-bought chip. The real magic happens at the end — a hit of fresh lime juice and zest plus a shower of chopped cilantro go straight onto the hot beans, locking in that punchy, herby flavor. Patting the beans completely dry before roasting is the key step that makes all the difference between crispy and chewy, so don't skip it. Every ingredient here is straightforward and plant-based, with zero fungi or fungal derivatives anywhere in the mix — just pantry staples and fresh citrus. Serve them as a party snack, pile them on a salad for crunch, or honestly just eat them straight off the baking sheet while they're still warm.
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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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