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Crispy Cinnamon-Chili Butter Beans and Pepitas

Big butter beans and black-eyed peas roasted until crackly outside and nutty inside, dusted with warm cinnamon, smoky chili and toasted pumpkin seeds.

Crispy Cinnamon-Chili Butter Beans and Pepitas

Ingredients

  • 2 cups376 gLima beans (butter beans), canned, drainedrinsed and patted very dry
  • 1 cup171 gBlack-eyed peas, canned, drained and rinsedpatted very dry
  • 1 tbsp16 gOlive oil
  • 1⅛ tsp3 gGround cinnamon
  • ¾ tsp2 gChili powder
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¾ tsp packed4 gBrown sugar
  • ¼ tsp1.5 gSalt
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
  2. Spread the lima beans and black-eyed peas on a clean towel, pat them very dry and let them air-dry for 10 minutes while the oven heats.
  3. In a small bowl, stir together the cinnamon, chili powder, smoked paprika, cumin, brown sugar and salt to make the spice mix.
  4. On the sheet pan, toss the lima beans and black-eyed peas with half of the olive oil and spread them in a single layer with space between them.
  5. Roast for 25 minutes, shaking the pan once halfway, until the beans are dry and starting to crisp.
  6. Remove the pan, drizzle the beans with the remaining half of the olive oil, add the pumpkin seeds, sprinkle over all of the spice mix and toss until evenly coated.
  7. Roast for 8 to 10 minutes more, until the beans are deep golden and crunchy and the pumpkin seeds are toasted and popping.
  8. Let cool on the pan for 15 minutes; they crisp further as they cool. Store leftovers loosely covered so they stay crunchy.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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