Sesame Free Cilantro-Lime Roasted Broad Beans
Crispy, smoky, and bright with citrus, these roasted broad beans are the kind of snack that disappears faster than you expect. Canned fava beans get tossed in olive oil, cumin, smoked paprika, and a whisper of cayenne before hitting a hot oven until they turn deep golden and satisfyingly crunchy. The real magic happens at the end — a hit of fresh lime juice and zest plus chopped cilantro go straight onto the hot beans, locking in that punchy, herbaceous finish. For anyone navigating sesame-free eating, packaged snacks and roasted legumes from the store can be a minefield of hidden tahini, sesame oil, or shared-facility warnings. This recipe keeps things completely clean, relying on straightforward pantry spices and fresh ingredients with zero ambiguity. Patting the beans thoroughly dry before roasting is the one step you really don't want to skip — it's what separates genuinely crispy results from a chewy disappointment. Serve them as a party snack, a salad topper, or just something to graze on straight from the bowl.
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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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