Seared Lima Beans with Roasted Pumpkin Seeds

Name: Seared Lima Beans with Roasted Pumpkin Seeds
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 45 min
Active: 45 min

Yield: 4 servings

Level: Easy

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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!!!