[VeganMoFo 2016] Roasted Christmas Beans (Tok-Cel Beans) Recipe

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Who is waiting for Thanksgiving week already? I sure am. :-) Have you got your holiday menu ready? Being vegetarian (who eats eggs), many at times I feel left out with not many options to eat except for some mashed potatoes and pasta. How wonderful would it be if we non-meaters get some love too! After writing a detailed post on how to cook dried beans from scratch, it is only fitting to share a legume recipe. Isn't it? How about an easy Roasted Bean recipe that could be served as a wonderful side-dish along with your Thanksgiving entries! I saw today's recipe on NPR and what immediately caught my attention was the use of simple yet intriguing ingredients. The original recipes was a feature on Lima Beans and I conveniently substituted them with Christmas Beans (without compromising taste), my new Farmer's Market find. Read more to get the recipe. 

 Roasted Christmas Beans

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Adapted from NPR.org (Falling In Love With Limas)
Category: Side Dishes - Dry
Prep Time: 8 hours (if using dry beans)
Cook Time: 15 mins
Serves: 4

Ingredients

2 cups cooked Christmas beans (or Lima Beans as per original recipe)
1 bunch green onions
1/2 bunch parsley
salt to taste
lemon juice to taste
10 - 12 tbsp pumpkin seeds
1 tbsp sesame oil

Preparation

If you are using dry beans like I did, here are some detailed for notes on how to prepare them. When using fresh beans, blanch them in boiling water for 1 minute, then rinse and dry. If you use frozen beans, defrost.

Chop the green onions and parsley, medium to fine. Set aside.

Roast the pumpkin seeds on a stove top until they are lightly browned and fragrant, then grind them into a fine powder.

Put the sesame oil in a large skillet on medium heat. When the oil starts smoking, add the beans in first. Saute them until they are brown and roasted. Add all the other ingredients except the lemon juice and saute for another minute. Then add lemon juice, and Serve.

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until next recipe,