Stock Up On Soybeans (Yes, Soybeans!)

Sweeter and less starchy than limas, these tender soybeans also pack a nutritional punch.

The Scoop

Once found only in Japanese markets and now widely available in grocery stores, frozen edamame (ed-uh-MAH-may) makes a terrific addition to your rotation of green vegetables. Use the soybeans like you would frozen peas or fresh shell beans in a recipe, or cook and sprinkle with a little salt for a simple snack or lunchbox-friendly side. Each 1/2-cup serving contains 8 grams of protein, plus healthy amounts of vitamins A and C. They’re also a good source of iron — happy news for vegetarians.

Go Green: Quick Ideas for Frozen Edamame

  • Cook according to package instructions, then scatter on salads or add to stir-fries.

  • Stir into rice during the last few minutes of cooking for an Asian take on rice and beans.

  • Use in place of peas in this tortellini soup.

  • Saute with corn and zucchini in succotash.

Related: 14 New, Lighter Comfort Food Ideas

Edamame Hash

1 large Yukon Gold potato, cut into 1-inch pieces
4 slices bacon, cut into 1-inch pieces
1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
10 ounces frozen shelled edamame, thawed
Coarse salt and ground pepper

1. In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.

2. Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.

Related: Delicious Desserts in 15 Minutes or Less

Edamame Falafel with Spicy Coriander Sauce

Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping.

1/2 pound dried chickpeas, soaked according to package instructions and drained
10 ounces frozen shelled edamame, thawed
3/4 cup roughly chopped fresh parsley
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
Vegetable oil
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper

1. In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley, cumin, and 2 teaspoons salt; process until mixture is finely chopped and holds its shape when squeezed. Shape mixture into 20 balls.

2. Line a rimmed baking sheet with paper towels. In a medium straight-sided or cast-iron skillet, heat 1 inch oil over medium-high. Fry falafel, turning occasionally, until deep golden brown and crisp, about 10 minutes. With a slotted spoon, transfer falafel to towels; season with salt.

3. In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel.

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