Green soybeans, also called edamame beans, are one of my favorite legumes. I eat them as a snack in their pods and also shelled in many dishes, such as the one below. According to Wikipedia: “Edamame beans contain higher levels of abscisic acid*, (naturally occurring) sucrose, and proteinÂ than other types of soybean. They also contain a high source of dietary fiber, iron, and calcium.” Â (*A plant hormone that is part ofÂ many plant developmental processes.)
Note: The photo ABOVE mixes edamame in the shell and shelled. DO NOT mix. Cook those in the shell separately as a snack and shelled edamame in prepared side dishes. The shell is not particularly appetizing! It is not soft like the shells of snow peas.
Utensils: Pots for cooking beans and corn, cutting board and knife
Prep. Time: 10-15 minutes
Cooking Time: 10-20 minutes, depending on whether you use the “shortcut method”Â
Ingredients (Organic whenever possible)
2 cups fresh or frozen Â green soybeans, SHELLED
1 cup (frozen) corn kernelsÂ
1 red bell pepper, washed & mincedÂ
1 leek, washed, white part sliced thinly
veggie threads (optional soy cheese threads)
1 T.olive or corn oil
salt & pepper, herbs of choice
1. Place green soybeans in one pot and simmer until tender. If frozen, the cooking time will be longer, so start them first and test for doneness by tasting after 10 minutes.
2. While the soybeans are simmering, cut the leeks and peppers and place Â in a small sauce pan with enough water to keep from burning. Simmer for about 5 minutes.
3. In a third pot, cook corn until tender, which will be about 5 minutes.
4. When all the veggies are tender, drain and combine, adding oil, salt, pepper, and herbs (I use Trader Joe’s 21 Seasoning Salute and I also sprinkled on black sesame seeds for “effect.”)
5. Serve hot or cold.
Short Cut Method: Place all the washed and cut veggies in a pot and cover with water or stock. Simmer until desired tenderness. Â Drain, toss with oil, salt, pepper, & herbs. Place in a Â bowl and sprinkle with veggies thread, if using. Serve hot or cold. (*See variations below for an even shorter way, that is, leaving the leeks and peppers raw.)
Variations: Feel free to add mushrooms, hot peppers, or other veggies you like, such as peas and carrots. Â If they are all the same size, they should cook about the same time. *You may also leave the pepper and leek raw, which will add more crunch and nutrition to the dish, since cooking destroys some of the nutrients.