SOYBEANS IN THE POD
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- In a large mixing bowl, combine soybeans with salt. With your hands, rub soybeans with salt. Let stand 15 minutes.
- Fill a large pot with about 3 quarts of water, and bring to a boil. Add salted beans, and boil until pods are tender, 7 to 10 minutes.
- Drain pods in a colander, and transfer to a serving bowl. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 6 grams, Protein 12 grams, Sodium 274 milligrams, Sugar 3 grams
EDAMAME (COOKED FRESH SOYBEANS)
Steps:
- Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
SALT-AND-PEPPER EDAMAME (SOYBEANS IN THE POD)
Edamame are fun to eat, the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.
Time 45m
Yield Serves 20 (hors d'oeuvres)
Number Of Ingredients 4
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.
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