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Lima Beans with Toasted Pumpkin Seeds |
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Serves: 4 Print this Recipe(Tok-cel) Category: Bean Dishes Credit 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. 1/2 cup raw, unsalted shelled pumpkin seeds 1 (10-ounce) package frozen lima beans 2 tablespoons olive oil 2 tablespoons fresh lime juice 1/2 teaspoon salt, or to taste 1. 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. 2. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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