Tree Nut Free Cilantro-Lime Roasted Broad Beans
Crunchy, smoky, and bright with citrus, these roasted broad beans are the kind of snack that disappears faster than you can set the bowl down. Canned fava beans get tossed in olive oil, cumin, smoked paprika, garlic powder, and a pinch of cayenne before hitting a hot oven, where they transform into deeply golden, satisfying bites with serious crunch. The real secret is patting the beans completely dry before roasting — that extra step is what takes them from chewy to genuinely crispy. A hit of fresh lime juice, lime zest, and chopped cilantro goes on right out of the oven, so the flavors bloom into every crack and crevice as the beans cool. Store-bought roasted snacks can be a minefield of shared facilities and mystery seasonings, but this recipe keeps everything clean and straightforward — every ingredient is right there in the list. They're equally at home as a party snack, a salad topper, or something to mindlessly crunch through while you watch TV. Bold, plant-based, and completely free of tree nuts by nature, this is one of those recipes you'll find yourself making on repeat.
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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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