Pecan Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crispy, satisfying, and packed with plant-based protein in a way that feels more like a treat than a health food. These get tossed in olive oil with cumin, smoked paprika, garlic powder, and a touch of cayenne before hitting a hot oven, and the result is a deeply golden, crunchy bite with serious depth of flavor. The finishing move is what makes them special: a hit of fresh lime juice and zest right out of the oven, plus a scatter of chopped cilantro that brings everything to life. Patting the beans completely dry before roasting is the key step — it's what separates genuinely crispy from disappointingly chewy, so don't skip it. Because the whole recipe is built around pantry staples and fresh aromatics, there's no need to scan labels for hidden tree nut ingredients or worry about cross-contact from mixed snack facilities. These are just as good served warm as they are at room temperature, making them an easy option for parties, lunchboxes, or an afternoon snack that actually holds you over.
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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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