- Level: Easy
- Total: 45 min
- Active: 45 min
- 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
Directions
- 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!!!
Cook’s Note
This recipe makes enough for 4 servings. However, I have eaten the entire batch myself¿don't be a judge.
My Private Notes
Show:
Southern at Heart
Episode:
Spicy Feast in the Bluegrass
