Lima Beans with Chile &Seed

Lima beans get a Mexican-inspired lift with jalapeno, sunflower seeds, chopped tomato, and fresh cilantro. The sunflower seeds cook with the onion, tomato, and pepper first, toasting slightly in the pan and picking up flavor from the jalapeno before the beans go in for a quick warm-through.

Sunflower seeds are doing double duty here. They add a nutty crunch that contrasts the soft, creamy lima beans, and their mild flavor absorbs the spice from the jalapeno without competing with the cilantro finish.

This comes together fast and works as a warm snack, a taco filling, or a side dish alongside grilled meats.

Chef Tips

• Use cooked lima beans (canned or pre-boiled) since they only need a couple minutes in the pan to heat through.
• Seed the jalapeno for mild heat, or leave the seeds in if you want it to bite back.
• Add the cilantro right at the end, off the heat. Cooking cilantro turns it muddy and bitter.

Variations

• Swap lima beans for black beans or pinto beans for a different texture.
• Add a squeeze of lime juice with the cilantro for a brighter, more acidic finish.
• Toss in diced avocado after cooking for a creamy, cool contrast.