Bean There, Done That

Edamame recipe for partyWhere we grew up, peanuts boiled in their shells (pronounced, in Southernese, bold peanuts) were a favorite snack. The best place to get them was usually a rundown stand by the side of the highway. Then we moved to New York City, where we encountered a dearth of roadside stands but scads of Japanese restaurants. We learned instead to love edamame, or boiled soybeans.

Naturally, we thought about serving them at cocktail parties, but we were kind of stymied. You eat edamame by using your teeth to scrape and squeeze the beans out of the pod, which seems perfectly natural at the sushi bar but kind of awkward in someone's living room.

So we turned them into this dip. You'll find it neither at roadside stands nor in Japanese restaurants, but we think it's just a matter of time!

Edamame Dip

Ingredients for edamame dip
4 cups water
2 teaspoons salt
2 cups frozen shelled edamame
6 tablespoons olive oil
2 teaspoons minced garlic
¾ teaspoon cumin
¼ teaspoon ground coriander
½ teaspoon salt
2 tablespoons fresh lime juice
4 tablespoons finely chopped Italian parsley

Make your own edamame dip
Bring water and salt to a boil, add edamame and cook 3 minutes; drain, reserving the water.

Heat oil in a pan, add garlic, saute 2 minutes, then add cumin and ground coriander and cook 1 minute more.

In a food processor, combine edamame and garlic-oil mixture. Add salt and lime juice. Puree. Add 1 tablespoon of the cooking liquid if the dip is too thick, and puree again. (You can add still more liquid to get the desired consistency.)

Transfer dip to a bowl and stir in parsley. Serve with pita wedges, crostini or crackers.

Variation: Edamame-Goat Cheese Dip

Make your own edamame dip
During the puree stage add 5 ounces of goat cheese at room temperature. Then stir in the parsley as above. This version is great served warm.

Lauren and Anne
The Purcell Sisters


The Purcell Sisters