I bought myself a new cookbook, Sarah Owens’ Heirloom, and it was a no-brainer when it came to which recipe I wanted to try first. Her recipe for Tok-sel Lima Beans used my homegrown lima beans and homegrown parsley. I had never heard of Tok-sel before, but from what I can gather, it is a mixture (traditionally used in Mayan cooking) containing roasted pumpkin seeds and lima-esque beans. The recipe is adapted from Bruce Ucan’s and also adds green onions, parsley, cilantro, sesame oil, and lime. My lima beans were dried (the recipe called for fresh or frozen) so I boiled them al dente beforehand. The dish was so fresh and exciting; it was like no other bean dish I’ve ever had.