Frozen, shelled edamame are becoming easier to find at the average grocery store, which is good — they are so healthy and versatile. We do often purée them into a hummus made with edamame instead of chickpeas, but they work well in any dish where you might normally use beans or peas.
Start by reading our tips for steaming broccoli in the microwave and follow that technique, cooking the edamame for about 30 seconds on high.
Then throw them in at the end stage of cooking a stir-fry or soup. You can simply toss them with some soy sauce and toasted sesame seeds and eat them as is (or on a salad). And while we haven't attempted this, we think you could create a crunchy snack by substituting edamame for chickpeas in our Oven Roasted Chickpeas.
We also love the look of this Three-Bean Salad, above, from Gourmet. It combines black beans, black-eyed peas, and edamame with lime juice, cilantro, and red onion.
Want to really get creative? Take a look at this Edamame Ice Cream from Bon Appetit.
Anyone else have some good uses for frozen edamame?