Yeast Free Cilantro-Lime Roasted Broad Beans
Crunchy, smoky, and bright with citrus, these roasted fava beans are the kind of snack that disappears faster than you'd expect. The spice blend — cumin, smoked paprika, a whisper of cayenne — gives every bean a deep, savory warmth that pairs beautifully with the fresh hit of lime zest and cilantro added right at the end. Avoiding yeast doesn't mean sacrificing bold flavor, and this recipe proves it with nothing but whole-food pantry staples and zero hidden fermented ingredients to worry about. The real trick here is getting the beans as dry as possible before they hit the oven, which is what transforms them from soft and starchy into genuinely satisfying, chip-level crunch. Shaking the pan halfway through ensures even roasting, and that final toss with lime juice while the beans are still hot lets the citrus soak right in. They crisp up even more as they cool, so a short rest on the baking sheet is absolutely worth the wait. Serve them as a snack, pile them on a salad, or just eat them straight from the bowl — no judgment.
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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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