Tok-sel lima beans — roasty, limey, satisfying veg

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base, while homemade stock enhances flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Thaw the frozen lima beans and boil them for about 5 minutes to avoid grittiness.

Drain the beans thoroughly and dry them on a towel in a single layer to prevent them from exploding in hot oil.

Toast about 1/2 cup of pumpkin seeds in a dry pan until they start popping and are roasted to your liking, then set aside.

Grind the toasted pumpkin seeds to a breadcrumb-like texture using a food processor.

Wipe out the pan and heat it on high, adding a drop of oil to create a seasoning layer, then let it burn off.

Chop about half a bunch of fresh parsley finely and slice the green onions thinly, discarding the dry ends.

Prepare the lime by cutting it in half for juicing later.

Heat the pan until smoking and add a mixture of avocado oil and sesame oil.

Add the dried lima beans to the hot oil in a single layer and let them brown slightly before stirring.

Once browned, add the chopped parsley and green onions to the pan to soften slightly.

Stir in the toasted pumpkin seeds and the juice of at least one whole lime, adjusting the acidity to taste.

Season with salt to taste and finish with a drizzle of olive oil for a dressing-like texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary