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
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).