Lima Beans With Toasted Pumpkin Seeds Recipes

LIMA BEANS WITH TOASTED PUMPKIN SEEDS

Steps:

• 1. In a medium, dry skillet, over medium heat, toast the pumpkin seeds, stirring and tossing, until they begin to pop around in the pan, about 2 minutes. Cool the seeds in a bowl, then chop coarsely and set aside. 2. Cook the lima beans according to the directions on the package. Drain. Heat the olive oil in the same skillet used for toasting the pumpkin seeds. Add the lima beans, and cook, stirring, 1 minute. Stir in the chopped pumpkin seeds, lime juice, and salt. Heat through and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEARED LIMA BEANS WITH ROASTED PUMPKIN SEEDS

Steps:

• 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!!!