Anyone who has ever had fun sucking an edamame bean out of its pod knows the immature soybeans are fine on their own, steamed and barely seasoned. But the fiber-filled green bean can be made more sumptuous and addicting in the recipes below. Even better, the frozen bags of edamame sold in most grocery stores are a cinch to cook with. Here are five ideas for transforming edamame.
1. Blistered edamame
Thaw a 12-ounce package of frozen edamame pods and pat them dry. Heat a large skillet over medium-high heat and place 2 tablespoons olive oil and the edamame in the skillet. Add 2 dried chiles de arbol and 3 smashed unpeeled garlic cloves. Cook, stirring often, until the edamame are blistered, about 5 minutes. Add 1/2 teaspoon crushed red pepper flakes and 1 teaspoon flaky sea salt. Remove from skillet and squeeze lime wedges over edamame before serving. Serves 4. From Bon Appétit.
2. Crispy edamame
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You can’t go wrong by adding cheese to something and crisping it up in the oven. Thaw 1 (12-ounce) package frozen shelled edamame. Preheat oven to 400 degrees. Spread the beans in the bottom of a 13-by-9-inch baking dish and drizzle with 2 tablespoons olive oil. Sprinkle 1/4 cup grated Parmesan cheese over the top and season with salt and pepper. Bake about 15 minutes until the cheese is golden.
3. Brown rice and edamame
Edamame is a great addition to stir-fries and rice dishes. Bring 11/2 cups lightly salted water to a boil. Add 3/4 cup long-grain brown rice, reduce to a simmer; cover and cook for 30 minutes. Stir in 11/4 cups frozen shelled edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together 1 tablespoon fresh lime juice, 1 tablespoon rice vinegar, 11/2 teaspoons toasted sesame oil and 1/2 teaspoon sugar until dissolved. With a fork, stir lime juice mixture and 3 thinly sliced green onions into rice; season with salt and pepper. Serves 4. From Everyday Food.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Add 1/2 cup chopped red bell pepper, 1/4 cup chopped onion and 2 cloves minced garlic and cook, stirring frequently, about 2 minutes. Stir in 2 cups corn kernels, 3 tablespoons dry white wine or water and 11/2 cups shelled frozen edamame. Cook for 4 minutes. Remove from heat. Stir in 2 tablespoons rice vinegar, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil and 1/2 teaspoon salt. Serve right away; serves about 6. From Eating Well.
5. Spicy edamame dip
Start with 4 large, unpeeled garlic cloves. Roast the garlic in a medium skillet over medium heat until light brown, about 15 minutes. Remove from the heat, cool and remove the skins. Transfer to a food processor and chop coarsely. Add 16 ounces shelled, cooked edamame, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cumin and a pinch each of salt and pepper and process until mostly smooth. Add 4 tablespoons olive oil, 1/4 cup fresh lime juice and 1/4 cup finely chopped fresh cilantro and pulse to combine. Add up to 1/2 cup water while processing until the dip smooths out. Adapted from“Home Cooking With Trisha Yearwood” (Clarkson Potter, 2010).