This Ginger and Garlic Edamame Beans recipe is so easy with edamame beans, olive oil, grated ginger and garlic and sea salt for a delicious appetizer or side dish.
Remember that one time when I ate an entire pound of these Ginger and Garlic Edamame Beans in one sitting while watching a Game of Thrones marathon?
Yep. That means this whole bowl… and then some.
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.
Right?
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.
I promised that I’d made more, which will be an easy commitment to keep because this garlic edamame beans recipe is super-duper easy.
How to Make Edamame
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.
Then, throw in the beans, and toss with ginger and garlic and oil.
Once they’ve cooled a bit, sprinkle in a generous portion of coarse salt and dig in!
Don’t worry, I won’t tell anyone if you eat a whole pound of this delicious Edamame Beans recipe by yourself.
Here’s the Recipe!
Ginger and Garlic Edamame Beans Recipe
Ingredients
- 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
Instructions
- Boil edamame according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large pan over medium-high heat.
- Transfer drained edamame to the hot pan and saute 3 to 5 minutes, letting the pods get brown on both sides.
- 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.
- 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.
NOTES
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This is my first time buying edamames but i bought the shelled ones can i still fix them with garlic and ginger or will it taste the same
Hi Aldan,
I would heat the shelled ones however the bag says, then add the garlic, ginger and salt, but you may not need as much since it is going directly on them, so I would start with just a little of each and add more to your taste.
– Linda
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!!
Thanks, Kelli! I love this recipe, too 🙂
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!
I love that idea! I’m a huge fan of spicy food. 🙂