Pork Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that disappear from the bowl before you even sit down, and this zesty, smoky version is absolutely no exception. Canned fava beans get tossed in olive oil with cumin, smoked paprika, garlic powder, and a whisper of cayenne before hitting a hot oven until they turn deep golden and satisfyingly crunchy. The real magic happens right out of the oven — a hit of fresh lime juice, lime zest, and chopped cilantro lands on the hot beans and perfumes the whole kitchen instantly. Every single ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning stress involved. Patting the beans completely dry before roasting is the key step that takes them from soft to genuinely crispy, and the recipe walks you through exactly how to do it. Serve them as a party snack, a salad topper, or just a crunchy afternoon pick-me-up — they work in every context. Bold, bright, and plant-powered, this is the kind of effortless recipe you'll come back to again and again.
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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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