Snackalicious and healthy, edamame is one of my favorite items to nosh on next to chips and guacamole. In addition to being a major source of protein, this little bean packs a big nutritional punch, one cup yields in excess of 100% of the daily recommended dose of folate, 79% of manganese, and more than 50% of vitamin K.
Edamame means 'beans on branches' in Japanese, which appropriately describe how these soy beans grow in clusters on long branches as shown in the photo below. When I first drove through New Jersey, I was surprised to find fields of soy bean crops growing across the state. With so much access, I took this opportunity to cook fresh edamame for the first time. If you are not able to get them fresh at the farmers' market, edamame can be typically found in the freezer aisle of the grocery store.
How to Cook Edamame
- 4 cups edamame, fresh or frozen
- 4 cups water
- 2 teaspoons sea salt
- 1 teaspoon paprika (optional)
- or 1/2 teaspoon cayenne pepper (optional)
- In a medium to large pot, bring water with the sea salt to a boil. Add the edamame, simmer for 4 minutes. Drain in a colander and run cold water to stop the cooking. Sprinkle spices such as paprika or cayenne pepper, if desired.