Restaurants have been serving edamame beans still in their pod as an appetizer. This recipe combines them with a variety of flavors and they can be served hot or cold as a side dish or salad. Edamame beans are healthy and a good source of protein. If you aren’t familiar with them they are actually young soybeans and you will most likely find them in the freezer section of your supermarket – buy the shelled variety if possible as they are less tough.
Pre-heat oven to 375 degrees
1 1/2 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 dry pint of cherry tomatoes
12 oz. shelled edamame beans
2 large cloves of garlic – finely grated
2 tbsp. chives – finely chopped
12 pitted black olives – cut into quarters
4 anchovies – finely chopped
Place tomatoes in a roasting tin and toss in 1 tbsp. of seasoned olive oil (reserve the other 1/2 tbsp. for later) then place in the oven for 45 minutes giving them a good shake every 15 minutes by which time the skins should be bursting. Remove from oven and squash gently with a potato masher so that juices are released.
Pour boiling water over the edamame beans, bring to boil and simmer to 3 minutes or so until cooked, then drain.
Heat 1/2 tbsp of seasoned oil in a skillet and when sizzling add the garlic and cook for a minute or two before adding the chives, olives and anchovies. Saute for a few more minutes until mixture is cooked through.
Into a serving dish, place the tomatoes and their juices, the edamame beans and the rest of the ingredients. Stir well together and serve.
