Lima Beans with Toasted Pumpkin Seeds
Tok-celCredit for this Yucatán side dish with its native Indian name goes to Herberto (Bruce) Ucan, born and raised in the Yucatán, and now owner, with wife Laura, of The Mayan Gypsy, a restaurant in Louisville, Kentucky. Lima beans originated in Peru and spread throughout the New World. Raw, unsalted pumpkin seeds are used frequently in Mexican cooking and can be found in most health food stores and gourmet stores in the United States.
Equipment
- medium dry skillet
Ingredients
Makes 4 servings
- ½ cup raw unsalted pumpkin seeds
- 1 10-ounce package frozen lima beans
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon salt or to taste
Instructions
- 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.
- 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