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Mayan Gypsy'sTok-cel Manuela




Source of Recipe


Mayan Gypsy


Recipe Introduction


The trick with this simple dish is to cook everything very quickly. The lima beans lose flavor if you leave them too long on the stove.



List of Ingredients




2 tablespoons extra-virgin olive oil

12 ounces (3 cups) fresh shelled large lima beans or frozen "Fordhook" limas, thawed (available at any grocery store)

6 tablespoons minced fresh parsley

6 tablespoons roasted pumpkin seeds

½ teaspoon salt, or to taste

2 to 3 tablespoons minced green onions, to taste

Juice of half a fresh lime, or more to taste



Recipe



Heat olive oil in a large skillet set over high heat. When oil is so hot it almost smokes, toss in lima beans and cook, stirring occasionally until beans appear slightly translucent around the edges (about 2 minutes, depending on your stove and pan thickness -- use your best judgment to avoid overcooking). Add parsley, pumpkin seeds and salt; stir and warm through. Remove from heat; toss with green onions and lime juice. Serve immediately.

Serves 4.