This recipe offers a delicious East-meets-West combination, a great way to bring together good taste and nutrition.
¾ cup water
4 cups frozen shelled raw edamame beans
4 tablespoons extra virgin olive oil
2 teaspoons finely ground sea salt
Freshly ground black pepper
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 red pepper flakes, or other spices and seasonings of choice. Or, you can also use butter instead of olive oil: melt ⅛ pound of sweet butter in a small saucepan, add ¼ teaspoon Worcestershire sauce, stir well, and pour over the 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.
K. Dun Gifford, from “The Oldways Table”