Garlic & Ginger Edamame Beans

Remember that one time when I ate an entire pound of these Garlic & Ginger Edamame Beans in one sitting while watching a Game of Thrones marathon?

Garlic & Ginger Edamame Recipe

Yep. That means this whole bowl… and then some.

How to Make Garlic & Ginger Edamame

I guess I just got so sucked into the show that I didn’t realize how much I was eating.

I felt really bad about after, but then I realized that eating a whole bowl of these salty and delicious beans was a heck of a lot better than eating a whole bowl of salty and delicious potato chips.


How to Make Garlic & Ginger Edamame

I did let the husband have three of four, but then I greedily ate all the rest while he was not paying attention. You should have seen the look on his face when he looked up from his laptop (I imagine doing something fantasy-sports related?) to see that the bowl was empty.

Um, whoops.

Garlic & Ginger Edamame

I promised that I’d made more, which will be an easy commitment to keep because this recipe is super-duper easy.

You just grab a bag of frozen edamame, boil the beans, then drain them. Heat up your favorite pan (mine will always be my cast iron skillet), throw in the beans, and toss with garlic + ginger + oil.¬†Once they’ve cooled a bit, sprinkle in a generous portion of coarse salt and dig in!

Garlic & Ginger Edamame

Don’t worry, I won’t tell anyone if you eat a whole pound by yourself.

Here’s Your Recipe!

Garlic & Ginger Edamame Beans
Prep time
Cook time
Total time
Serves: 4
  • 1 (1 pound) bag frozen in-shell edamame beans
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 Tablespoons coarse sea salt
  1. Boil edamame according to package directions. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large pan over medium-high heat.
  3. Transfer drained edamame to the hot pan and saute 3 to 5 minutes, letting the pods get brown on both sides.
  4. Add grated garlic and ginger to the pan and toss well to coat. Turn off the heat and continue tossing the beans for 2 minutes.
  5. Transfer beans to a large bowl and let cool for ten minutes. Toss with salt according to taste. Serve warm, with an extra bowl for the empty pods.
The easiest way to grate garlic and ginger is to pop the pieces in the freezer for a few minutes before grating with a microplane zester. It's okay to leave the peel on the ginger, but be sure to peel the garlic.



  1. says

    I can eat so much edamame too! I had “angry edamame” once at a restaurant and they were coated in spicy seasonings and delicious. Definitely making these at my family vacation in a few weeks!

  2. says

    Holy edamame, these are so good! I found this recipe on Pinterest and knew I HAD to make it right away. It’s so good it’s making it onto my blog later today as well. Thanks for sharing!!

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