Paraben Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that feel almost too simple to be this satisfying, yet here we are. Canned fava beans get tossed in olive oil and a bold lineup 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 — a hit of fresh lime juice, bright zest, and chopped cilantro land on the hot beans and perfume the whole kitchen instantly. Every ingredient here is straightforward and plant-based, which makes this a genuinely clean option for anyone navigating preservative or additive concerns in packaged snack foods. Parabens and synthetic preservatives tend to sneak into processed snacks, so making your own crispy beans from scratch with pantry staples is a smart and delicious workaround. They crisp up even more as they cool, so a little patience goes a long way before you dig in. Serve them as a cocktail-hour nibble, a salad topper, or just eat them straight from the bowl — no judgment.
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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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