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

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)