Method

  1. Heat the oven and dry the beans

    Rinsed broad beans drying in a single layer on a clean towel

    Heat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper. Rinse 500 g of canned broad beans, drained under cool running water and drain well. Spread the beans over a clean towel, pat gently, and leave them uncovered for 10 minutes so the surfaces are as dry as possible. Remove loose skins, but keep intact beans whole.

    10:00

  2. Build the five-spice coating

    Five-spice coated broad beans spread in one uncrowded layer before roasting

    Transfer the dry beans to a large bowl. Add 15 ml of neutral cooking oil and 15 ml of low-sodium soy sauce, then toss gently until every bean has a light sheen. Sprinkle in 8 g of cornstarch, 4 g of Chinese five-spice powder, 4 g of light brown sugar, and 1 g of red pepper flakes. Toss again until the coating looks even and no pockets of dry starch remain. Spread the beans in one uncrowded layer on the prepared sheet; for a scaled batch, use another sheet rather than piling them up.

  3. Roast the beans

    Broad beans dry and lightly blistered after the first roast, before sesame is added

    Roast on the middle rack for 30 minutes. Shake the sheet once around halfway through so the beans turn and moisture can escape. At the end of this stage, the surfaces should look dry and lightly blistered, but the centers may still be a little tender.

    30:00

  4. Crisp the beans with sesame

    Deep-golden broad beans with lightly toasted sesame after the final crisping roast

    Remove the sheet from the oven and scatter 9 g of sesame seeds over the beans. Turn the beans with a thin spatula, then return the sheet to the oven for 8 to 12 minutes. Start checking at 8 minutes; the beans are ready when the edges are deep golden, loose skins are crisp, and the coating feels dry rather than tacky.

    08:00

  5. Rest briefly and serve

    Leave the beans on the sheet for 5 minutes. This short rest lets steam escape and firms the crisp coating. Loosen them with a spatula and serve warm in small bowls.

    05:00
Cook's noteJudge the texture after the 5-minute rest, not the instant the tray leaves the oven. The coating firms as steam escapes, while the center stays pleasantly tender.

Smart Substitutions

  • No broad beans? Use canned chickpeas. Dry them especially well and expect a firmer, more uniformly crunchy center.
  • No cornstarch? Use fine rice flour in the same amount for a similarly light, dry coating.
  • No low-sodium soy sauce? Use tamari, but taste the brand first because salt levels vary.
  • No sesame seeds? Omit them; the beans will still have a crisp five-spice coating and plenty of aromatic flavor.

Tips and Variations

  • Use the widest baking sheet you have. Space around the beans matters more than constant stirring.
  • Measure the five-spice powder rather than shaking it over the bowl; clove and star anise can dominate quickly.
  • Turn the beans gently with a thin spatula so softened beans do not break before the final crisping stage.

What Went Wrong?

  • Beans are still soft Roast for another 5 minutes, then rest them before judging the texture. Crowded beans usually need longer.
  • Coating looks patchy Toss the oil and soy sauce through the beans before adding the dry seasonings, and break up any visible cornstarch clumps.
  • Spices are darkening too fast Lower the oven to 190°C (375°F) and continue roasting until the coating is dry and the edges are crisp.
  • Beans stick to the sheet Let them roast undisturbed until the first turn; the coating releases more cleanly once it has set.

Nutrition Estimate

Calories150
Protein8 g
Carbs20 g
Fat5 g
  • Fiber: 5 g per serving
  • Sodium: 710 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

broad beanssnackroastedvegan

FAQ

Are broad beans and fava beans the same?Yes. Broad bean and fava bean are common names for Vicia faba. Canned beans are convenient here, although their size and final texture can vary by brand.
Can I use fresh broad beans?Fresh young broad beans can be roasted, but they stay softer and greener. Blanch them briefly, slip off the tough outer skins, dry them thoroughly, and begin checking the oven about 10 minutes earlier.
Why are the beans not fully crunchy straight from the oven?Steam is still trapped under the coating. Five minutes on the hot sheet lets that moisture escape and gives the exterior time to firm.