- TOTAL TIME: 15 MIN
- SERVINGS: 8
Daniel Orr's family grows several hundred acres of soybeans on their Indiana farm, but he never actually ate one until he lived in New York City and started ordering edamame at Japanese restaurants. Here, he tosses the beans with Indian spices (pickle masala) and olive oil.
- 2 pounds fresh or frozen edamame (soybeans in their pods; see Note)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon pickle masala or pure chile powder (see Note)
- Sea salt and freshly ground pepper
- In a large steamer basket, steam the edamame, covered, until the beans are tender, about 5 minutes. Transfer the edamame to a large bowl and toss with the olive oil and pickle masala. Season with salt and pepper.
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Congratulations to Mei Lin, winner of Top Chef Season 12.