Shellfish Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, deeply savory, and impossible to stop eating once you start. 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 golden and irresistibly crisp. The real magic happens right when the pan comes out: a hit of fresh lime juice, bright zest, and chopped cilantro go on while the beans are still sizzling, locking in that punchy, citrusy finish. Patting the beans completely dry before seasoning is the one step you don't want to skip — it's the difference between truly crunchy and disappointingly soft. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-scanning or substitution stress involved. Serve them as a party snack, a salad topper, or an afternoon crunch fix — they hold up beautifully at room temperature and only get better as they cool.
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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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