Shelled Edamame

I always have a bag of shelled edamame in the freezer for last minute soups, salads, side dishes and more. I’m a huge fan! Anything a lima bean does, an edamame can do better.

Having a soup, throw them in. Salad, throw them in. Stir fry or pasta, throw them in. You can even substitute them for garbanzo beans in your hummus.

As far as side dishes go, if you’re cooking Asian, saute them with some ginger, scallions, and a splash of soy sauce or sesame oil. Italian, saute with some minced garlic then toss with grated parmesan.

And if you’re turning on the oven anyway, you can toss them with vinegar and salt and roast for thirty minutes. Even easier, boil or steam them quickly then toss with your favorite salsa, sauce, or condiment.

And if you’re having one of those, I can’t bear to cook, kind of days, you can even eat them raw. Just defrost them quickly in a strainer under some tepid running water. But tossing them with some olive oil, salt, and pepper or chili flakes doesn’t take much, and I think you’ll find it much more satisfying.