Seared Lima Beans with Roasted Pumpkin Seeds
- 1/2 cup pepitas (hulled pumpkin seeds)
- 3 to 4 tablespoons coconut oil
- 16 ounces frozen large lima beans, thawed
- 5 small green onions, greens parts only, thinly sliced
- 1/2 bunch flat-leaf parsley, roughly chopped
- Zest of 1 lemon (about 1 tablespoon)
- Kosher salt
- 3 tablespoons lemon juice
- Preheat the oven to 350 degrees F.
- Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through.
- Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.
- Heat a cast-iron skillet over medium heat.
- Add the coconut oil and heat until very hot, about 1 to 2 minutes.
- Add the lima beans and sear on one side until light golden brown, 3 minutes.
- Add the green onions, parsley, roasted pepitas and the lemon zest.
- Stir, and saute for 1 to 2 minutes.
- Turn off the heat and season with salt to taste.
- Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached.
- Serve right away or else the lima beans might never make it to the table!!
- !
pepitas, coconut oil, beans, green onions, flatleaf parsley, lemon, kosher salt, lemon juice
Taken from www.foodnetwork.com/recipes/damaris-phillips/seared-lima-beans-with-roasted-pumpkin-seeds.html (may not work)