Edamame is a bean that delights. The crunch of the texture, the chewiness of the bean and its cool, earthy flavor are hard to resist. A young soybean, edamame is Japanese for “twig bean,” referring to the stem at the end of the bean pod. It’s high in protein, iron, and Omega-3 fatty acids.
A few weeks ago I bought a few bags of Cascadian Farms frozen edamame, shelled. They’d been sitting in my freezer until today, when inspiration struck. I pan-fried a chicken breast that I had on hand. As it cooled I boiled the edamame for about five minutes in salted water. I chopped a quarter of a small white onion, and a few stalks of celery. Then I cut the chicken into small pieces, drained and shocked the beans to stop them cooking, and combined it all in a bowl with some mayonnaise, salt and pepper. Delicious.
Ingredients:
1 chicken breast, pan-fried
3/4 cup edamame beans
1 1/2 tablespoons mayonnaise
1/4 small onion, chopped fine (about 2 tablespoons)
2 stalks celery, chopped
Salt & Pepper to taste
Serves two.
