Vegetarian Cilantro-Lime Roasted Broad Beans
Canned fava beans get a serious glow-up here, roasted at high heat until they turn deep golden and satisfyingly crunchy. The key is patting those beans completely dry before they hit the oven — that extra step is what separates a truly crispy snack from a chewy disappointment. Smoked paprika, cumin, garlic powder, and a whisper of cayenne build a warm, smoky spice blend that coats every single bean, while a hit of fresh lime juice and zest added straight out of the oven keeps things bright and lively. Chopped cilantro scattered over the top ties it all together with a fresh, herby finish that makes the whole thing feel a little fancy for what is essentially a pantry snack. This is the kind of recipe that disappears fast at a party, but it's equally good as an afternoon snack or a crunchy salad topper. Everything in the bowl is plant-based and straightforward, so there's no need to scrutinize labels or swap out ingredients — it just works.
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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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