Nutmeg Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that feel almost too simple to be this satisfying — until you pull a tray of them out of the oven and can't stop eating them straight off the pan. Canned fava beans get patted completely dry before hitting a high-heat oven, which is the key move that turns them into genuinely crunchy, deeply golden bites rather than chewy disappointments. Smoked paprika, cumin, garlic powder, and a whisper of cayenne build a bold, smoky spice blend that coats every bean without relying on any warm baking spices that can sneak into seasoning mixes. The finishing touch — fresh lime juice, lime zest, and chopped cilantro tossed over the hot beans right out of the oven — adds a bright, citrusy lift that makes the whole thing taste alive. These are endlessly versatile: pile them into a bowl for a party snack, scatter them over a salad for crunch, or just eat them by the handful while they cool. The ingredient list is short, the method is hands-off, and the result is a snack worth making on repeat.
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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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