Recipes
Edamame Beans With Olive Oil
Serves 4
Recipe by K. Dun Gifford
This recipe offers a delicious East-meets-West combination, a great way to bring together good taste and nutrition.
Ingredients
¾ cup water
4 cups frozen shelled edamame beans
4 tablespoons extra virgin olive oil
2 teaspoons finely ground sea salt
Freshly ground black pepper
Instructions
Pour the water into a medium cooking pot over medium-high heat. Bring to a boil, add the frozen beans and cook, covered, for 6 minutes, until firm but tender. Remove from the heat, drain, and divide beans equally among four soup bowls. Spoon 1 tablespoon of the olive oil over the beans in each bowl, and sprinkle each with ½ teaspoon of sea salt ad a generous dash of pepper. Serve immediately.
Variations: This recipe has lots of room for improvisation, so play around. For example, when cooking the beans in the water, try adding 1 tablespoon dried minced onion, ¼ teaspoon of red pepper flakes, or other spices and seasonings of your choice. Or, you can use butter instead of olive oil: melt 1/8 pound of butter in a small saucepan, add ¼ teaspoon of Worcestershire sauce, stir well, and pour over beans just before serving; omit the pepper. Finally, you can sprinkle ¼ teaspoon finely chopped herbs such as chives, mint, dill, fennel, sage, tarragon, or lemongrass over the beans just before serving.
Copyright © 2007 by K. Dun Gifford.
From the book the Oldways Table, published by Ten Speed Press.
Reprinted with permission.