Edamame is the fancy word for what is basically a young soybean — such a fun healthy snack that really is, oh, so good. I do struggle in restaurants paying anywhere from 4-8 dollars for a portion of this size when actual cost is probably less than a dollar (but I'm also in the camp that realizes you are also paying for the experience when dining out).
As I mentioned earlier, traveling allowed me to catch up on some reading from Food & Wine Magazine — the same one that brought you the Vegetarian Spicy Carrot Sandwich now also allows me to bring you Chipotle-Garlic Edamame.
- 1-14 ounce bag frozen edamame
- 1T extra virgin olive oil
- 1 chipotle in adobo, stemmed seeded and minced* (in the Mexican aisle right beside the taco seasoning)
- Garlic clove, minced
- 1/2t ground cumin
- Sea salt and fresh ground pepper to taste
*E.A.T. Tip: totally skip the seeding and stemming — does not matter here and saves time and mess!
Bring saucepan to a boil and add edamame, boiling for 4-5 minutes. Drain and blot with a paper towel to remove some moisture.
Heat the olive oil in a pan and add the garlic, chipotle, and the ground cumin stirring to mix.
Immediately add the edamame cook on medium heat stirring to combine for a couple of minutes. Season to taste with salt and pepper transfer to a bowl and serve warm or at room temperature.
This really is the perfect dish to make ahead and nosh on will visiting with friends.
I have to warn you these are addicting, so if you are at the store go ahead and buy two bags of edamame — you are going to have several chipotles in adobo left over anyways!
So there you have it a quick, easy, flavor-filled twist on boiled soy beans with salt. I would love to hear what you thought once you try them. Trust me, grab the pencil and add edamame and chipotle in adobo to your next grocery list. I know you have cumin in the pantry...right?
E.A.T. local E.A.T. well