SEARED LIMA BEANS WITH ROASTED PUMPKIN SEEDS
This recipe is amazing! I have never cared for lima beans but this recipe has changed everything. It will become a traditional dish at my house for holidays.
The recipe is by Shyema Azam at “Beauty and the Feast” recipe blog. She found it by watching Damaris Phillips on the Cooking Channel.
In place of coconut oil I substituted "corn butter" that I made using Mary McDougall's recipe (Dr. John McDougall’s wife). You can find the recipe in this 2006 newsletter.
Did you know that iron leaches into food when you use a cast iron pan? The amount of iron depends on the acidity of the food, the cooking time, and how well seasoned your pan is. Too much iron is not good for the body so I only use my cast iron pan occasionally. Here is a very brief video by Dr. Neal Barnard about cookware: Ask @DrNealBarnard: Cookware
SEARED LIMA BEANS WITH ROASTED PUMPKIN SEEDS
Ingredients
1/2 cup pepitas (hulled pumpkin seeds)
3 to 4 Tablespoons homemade vegan butter substitute (I used “McDougall corn butter”)
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 to taste
3 Tablespoons lemon juice
Instructions
Preheat the oven to 350 degrees F.
Spread out the pepitas on a baking sheet and roast in the oven 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 vegan “butter” then add the lima beans. Cook for several minutes, tossing consistently.
Add the green onions, parsley, roasted pepitas and 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.
Due to the number of servings I needed, ingredients on hand, and personal tastes, this is what I used:
2 (12 oz) bags lima beans
3/4 cup pepitas
7 1/2 small green onions
3/4th bunch flat leaf parsley
1 1/2 TBSP lemon zest
4 1/2 TBSP fresh lemon juice
