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?
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.
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.
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!
Don’t worry, I won’t tell anyone if you eat a whole pound by yourself.
Here’s Your Recipe!
- 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
- 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.
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.