In addition to wearing the green on St. Patrick's day, you can also serve the "green." Prepare this tasty bean butter at home and bring it to work along with some crackers to share the with your work associates. And take along a copy of the recipe so others can make it at home, too.
Edamame are fresh soybeans that possess great nutrition and delicious flavor. They're versatile enough to enjoy as is, marinate, toss into a salad, add to a soup, or feature in a main dish. This recipe transforms the gorgeous green beans into a tangy, lightly spiced spread to serve as an appetizer along with whole-grain crackers or toasted pita wedges. For convenience, you can prepare the spread the day before serving and store the leftovers for up to 5 days in the refrigerator.
SHANGHAI BEAN BUTTER
2 quarts (2 liters) water
1 pound (450g) frozen shelled edamame
1/4 cup (60 ml) plus 2 teaspoons freshly squeezed lemon juice
1 tablespoon Bragg Liquid Aminos
1 1/2 teaspoons maple syrup or agave nectar
1 teaspoon sesame oil
1 teaspoon seasoned rice vinegar
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne
- Bring the water to a boil in a 3 or 4-quart (3 to 4 liter) saucepan and add the frozen edamame. When the water returns to a boil, cook for 6 minutes. Drain completely and transfer the cooked edamame to the food processor.
- Add the remaining ingredients and process to a thick, creamy puree. To achieve an even puree, you may have to stop the machine several times to scrape down the sides and redistribute the ingredients.
- Transfer to an attractive serving bowl and serve immediately or refrigerate to serve later. Serves 6 to 8.
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