Tok Sel Lima Beans

Serves: 2

main mexican salad vegan vegetarian

Ingredients

  • 340 g frozen large green lima beans
  • 30 g pumpkin seeds (pepitas)
  • 0.5 bunch fresh parsley, finely chopped
  • 1 bunch green onions, sliced thin
  • 1 lime
  • 30.0 ml avocado or canola oil
  • 15.0 ml sesame oil
  • olive oil for finishing
  • salt

Instructions

  1. Thaw lima beans and boil for about 5 minutes to ensure they're not gritty. Drain thoroughly and spread on a towel to dry completely — wet beans will splatter and won't brown properly.
  2. Toast pumpkin seeds in a dry pan over medium-high heat until dark and popping. Keep them moving to prevent burning. Set aside to cool.
  3. Grind toasted pumpkin seeds to a breadcrumb-like texture in a food processor or mortar and pestle.
  4. Heat a pan over high heat. Add avocado/canola oil and sesame oil until nearly smoking.
  5. Add the dried lima beans in a single layer. Let them sit and brown (even slightly char) on the bottom for a couple minutes before stirring. This is your best chance for color before they release moisture.
  6. When nicely browned, add the parsley and green onions. Toss briefly to barely soften — preserve the fresh green flavors.
  7. Add the ground pumpkin seeds and juice of the lime. Season with salt to taste.
  8. Finish with a drizzle of olive oil to create a salad dressing-like texture that brings the dish together.

Notes

Use large green lima beans that were fresh-frozen, not dried

The pumpkin seed crumb adds texture and roasted flavor like breadcrumbs on pasta, but more nutritious

Works as a main dish — substantial, meaty texture with good protein and fiber

Based on Chef Bruce's dish at Mayan Cafe in Louisville, inspired by his mother's cooking in Yucatan