Smashed Edamame and Potatoes with Miso
MAKES: 4 servings
TIME: 30 minutes
Any miso can be used in this recipe. White will add a bit of sweetness, the darker ones more earthiness. Be sure to salt to taste, as some miso is much saltier than others. Bear in mind, too, that edamame don’t smash as easily as most other cooked beans, so you’ll need to give them a whirl in a food processor or blender.
Other beans you can use: Any fresh bean will work nicely; try lima, fava, or cranberry.
2 medium potatoes, peeled and cubed
2 cups edamame, fresh or thawed frozen
2 to 3 tablespoons miso mixed with 1/4 cup water
Salt and freshly ground black pepper
Chopped scallion for garnish
Boil the potatoes in water to cover until soft, about 20 minutes.
Meanwhile, in another pot, bring about 1 quart water to a boil; add the edamame and cook for 5 to 7 minutes. Drain the edamame, transfer to a blender or food processor, and pulse until roughly chopped (do not purГ©e).
Drain the potatoes when done (reserve a bit of their cooking water), add the edamame and the miso, and smash the potatoes with a masher or wooden spoon (it should be fairly chunky). Add a little of the reserved potato water if the mixture is too dry. Taste and adjust the seasoning, adding salt and pepper or more miso as needed. Garnish with scallion and serve.
Smashed Edamame and Potatoes with Sesame and Soy. Replace the miso with soy sauce mixed with 2 tablespoons water and add 2 teaspoons each dark sesame oil and toasted sesame seeds (see The Nut and Seed Lexicon).
Smashed Edamame and Potatoes with Thai-Style Chile Paste. A bit of heat and lemongrass: Replace the miso with Thai-Style Chile Paste.
Smashed Edamame and Potatoes with Red Curry Paste. Add more or less curry paste and coconut milk to your taste: Substitute 2 tablespoons or so red curry paste (to make your own, see Red Curry Paste) mixed with coconut milk instead of water.
Smashed Edamame and Potatoes with Curry Powder. Potatoes and Indian spice blends are a natural; edamame is an unlikely but delicious addition: Substitute 1 to 2 tablespoons curry powder (to make your own, see Fragrant Curry Powder) for the miso. In a small pot, heat 1/4 cup coconut milk and add the curry powder; boil for a minute and then add in Step 3. Proceed with the recipe.