I was looking for a new way to cook the lima beans from our garden. After doing an internet search, I came upon this recipe from an NPR piece on lima beans from 2007 by D. Cameron Lawrence. The recipe is from chef Bruce Ucán of the Mayan café in Louisville, KY. It is adaptable for either fresh or frozen lima beans, of course I think fresh tastes just so much better.
I cannot overstate how tasty this was. Pumpkin seeds and sesame oil, what a great combination! The flavors are delightfully different from any other preparation I have used for lima beans.
It was quick, easy and will become a regular addition to my late summer menus.
Roasted Lima Beans
very slightly adapted from chef Bruce Ucán
1/2 pound fresh or frozen lima beans (from the garden)
1 bunch green onions or chives (from the garden)
1/2 bunch parsley (from the garden)
Salt to taste
Lemon juice to taste
6 ounces ground, roasted pumpkin seeds
1 tablespoon sesame oil
Preheat oven to 350 degrees.
If using fresh beans, blanch them in boiling water for 1 minute, then rinse and dry. (note, the beans will float once blanched). If you use frozen beans, defrost.
Chop the green onions and parsley, medium to fine. Set aside.
Roast the pumpkin seeds in the preheated oven, about 3 minutes, then grind them (medium to fine) in a food processor or grinder.
Put the sesame oil in a large skillet on medium heat. When the oil starts smoking, throw the lima beans in. Saute them until they are brown and roasted, about 6 – 8 minutes.
Add all the other ingredients except the lemon juice and saute for another minute.
Then add lemon juice, serve and enjoy!.
Makes 4 servings