I like my food simple, in part because I was raised in rural Iowa where our foods were very uncomplicated (except for a handful of truly strange jello “salads”) and partly because I don’t cook that much. I just don’t have the time.

A few weeks ago I was a part of a great group of Arkansas bloggers who participated in the annual Bean2Blog event at P. Allen Smith’s Moss Mountain Farm, sponsored by the Arkansas Soybean Promotion Board. One of the things I learned was just how simple it is to incorporate soy, especially edamame, into a very simple eater’s diet.

Frozen edamame shelled soybeans

I eat locally grown foods when I can and I have found it difficult to find much locally grown or produced edamame in Northwest Arkansas (that’s about to change with the opening of the edamame processing plant in Mulberry, Arkansas). What I did find that is available nationally is Seapoint Farms Edamame products, both frozen and in dried snack varieties.
For the simple cook, roasting frozen edamame is perfect. You get all of the benefits of the soy—protein, amino acids, fiber, and other good vitamins and minerals—as well as great taste and simple preparation (remember how I don’t cook much? This matters).
To prepare the frozen edamame I just heated a little garlic extra virgin olive oil in a skillet and then sautéed the beans in the oil until they were thawed and warmed through.
I then spread them out on a baking sheet and sprinkled them heavily with sea salt (don’t you just love sea salt?). The salt gives them crunch and enhances the flavor. Sprinkling parmesan, cayenne pepper, or your favorite seasoning would work just as well.
I put the pan under the broiler to roast the edamame. I have a habit of forgetting that I’ve put things in to broil and burning them up so I had to hover nearby and was afraid of burning my experiment so I let them roast only five minutes before stirring them up and roasting for another 3 or 4 minutes. Next time I will let it go a little bit longer.  The big test was giving them to my picky teenager. He likes peas and green beans, though, and he liked this as well! Hooray! We have another vegetable to put into our very simple rotation.roasted edamame and sea salt shelled soybeans
The results were excellent! Roasting edamame this way makes a great side dish or salad addition. The bright green would be beautiful on a summer lunch or dinner table. I’ll keep experimenting with my new-found soy love and would love to see other people’s suggestions for preparing edamame.

Latest posts by Angie Albright (see all)