Seared Lima Beans with Roasted Pumpkin Seeds

  1. Preheat the oven to 350 degrees F.
  2. Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through.
  3. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.
  4. Heat a cast-iron skillet over medium heat.
  5. Add the coconut oil and heat until very hot, about 1 to 2 minutes.
  6. Add the lima beans and sear on one side until light golden brown, 3 minutes.
  7. Add the green onions, parsley, roasted pepitas and the lemon zest.
  8. Stir, and saute for 1 to 2 minutes.
  9. Turn off the heat and season with salt to taste.
  10. Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached.
  11. Serve right away or else the lima beans might never make it to the table!!
  12. !

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)

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