Salt And Pepper Edamame Soybeans In The Pod Recipes

Steps:

• To boil: Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes. Drain. To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.
• Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.

Steps:

• Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
• Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.

Steps:

• Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.
• Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil between batches. Drain in a colander and pat dry.
• Toss edamame with some peppered salt to taste and serve with remainder on the side.

Steps:

• Place edamame in a large saucepan and cover with water. Bring to a boil. Cover and cook until tender, 4-5 minutes; drain. Transfer to a large bowl. Add the seasonings; toss to coat.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
• Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.