vegan - Steamed Green Soybeans in the Pod

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Steamed Green Soybeans in the Pod (Eda mame)

 

Recipe By :Aliza Green

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bundle young green soybeans on the stalks -- (about 1 pound)

2 tablespoons salt

 

Young soybeans in their fuzzy green pods appear in the market in the spring and

summer months. Delicious with drinks and fun to eat, they are a well-loved

seasonal snack in China and Japan. The Japanese call green soybeans eda mame or

" branch beans. " Their name in Chinese translates to " hairy beans. " They are sold

as bunches of stalks with the pods attached in Asian markets. When the soybeans

pods are shelled, the soybeans inside are green, smooth, sweet, and crunchy. In

the springtime, fresh green soybeans, salted and and cooked in their pods, area

traditional Chinese and Japanese snack served with drinks.

 

SNACKING ON LEGUMES

 

IN ANOTHER PART OF THE WORLD, LUPINI BEANS ARE A FAVORITE SNACK. THESE OLD WORLD

BEANS, RELATED TO FLOWERING LUPINES, ARE MUSTARD-YELLOW WITH A DISTINCTIVE SMALL

ROUND HOLE AT ONE END. COOKED AND LIGHTLY PICKLED, THE SOUTHERN ITALIANS CALL

THEM lupini WHILE THE PORTUGUESE REFER TO THEM AS tremocos. IN LEBANON, LUPINI

ARE WRAPPED UP IN A NEWSPAPER CONE AND EATEN AS STREET FOOD.

IN SOUTH CAROLINA'S LOW COUNTRY, SUMMERTIME ROADSIDE STANDS SELL A REGIONAL

FAVORITE LEGUME AS A SNACK: BOILED GREEN PEANUTS. THESE ARE FRESHLY DUG PEANUTS

BOILED IN SALTED WATER FOR UP TO TWELVE HOURS UNTIL SOFT AND TASTY. YOU CAN ALSO

PURCHASE BOILED PEANUTS IN A CAN (SEE SOURCES, PAGE 323)

 

1. Separate the pods from the stalks. Using a scissors, snip off a bit of the

stem end of each pod to allow the beans to be easily squeezed out of their pods

after cooking. Place the beans pods in a bowl and sprinkle with the salt. Rub

the beans with the salt until evenly coated. Let them rest for 15 minutes to

absorb the salt (this enhances the color of the beans and accents their sweet

flavor)

 

2. Bring 16 cups (4 quarts) of water to a boil. Add the beans and boil over high

heat for 7 to 10 minutes. Taste test for doneness after 7 minutes (the bean

should be crisp-tender) and continue cooking for the remaining time if you

prefer a softer bean

 

3. Serve the soybeans in baskets or bowls with drinks, along with a bowl for the

discarded pods. To eat the soybeans, squeeze the pods between your lips,

pressing the beans into your mouth. For best flavor, eat the beans the same day

they are cooked.

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3198mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0