Edamame with Tomatoes and Cilantro
MAKES: 4 servings
TIME: 25 minutes
This simple but high-powered recipe can take two completely different forms depending on technique: Cook the tomatoes with their juices for a saucy dish or add them at the last minute for a fresher, more saladlike dish. Other cooked vegetables can be tossed in as well: Try corn kernels, cubed eggplant, summer squash, chopped cauliflower, or broccoli.
Other fresh beans you can use: any fresh bean like lima, fava, or cranberry will work nicely.
2 tablespoons extra virgin olive oil
1 small onion or 3 scallions, chopped
1 tablespoon minced garlic
1 teaspoon ground cumin
11/2 cups chopped ripe tomato (canned are fine, drained or not)
2 cups edamame, fresh or thawed frozen
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves
Put the oil in a skillet over medium-high heat. When hot, add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 3 minutes.
Add the cumin and tomato and cook at a gentle bubble until the tomatoes begin to break apart, about 10 minutes.
Stir in the edamame and sprinkle with salt and pepper. Cook until the edamame are tender, 5 to 7 minutes. Taste and adjust the seasoning, sprinkle with cilantro, and serve.
Variations
Edamame with Tomatoes and Olives. A Mediterranean take: Substitute 8 pitted and sliced black olives for the cumin and basil leaves for the cilantro.
Edamame with Tomatoes and Roasted Chiles. Use any chile in the quantities you like here : Delete the cumin and add 1 or 2 roasted, cleaned, and chopped fresh chiles (see Anything-Scented Peas).
Edamame with Dijon and Wax Beans. So it’s not classical French or Japanese it’s still good: Omit the garlic, cumin, tomato, and cilantro. Add a couple tablespoons water along with the edamame, cook for a couple minutes, then add 2 teaspoons chopped fresh tarragon or thyme leaves, 3 tablespoons Dijon mustard, and a cup of trimmed and cooked wax beans.
