This recipe doesn’t care if you’re in a lawn chair on the porch enjoying a solo supper in the breeze, celebrating a family milestone, or going on a picnic with new friends. It’s easy. The interior of edamame veers more toward the gritty part of the bean texture spectrum, which makes them perfect for toasting — almost like nuts.
Another good option is frozen green fava along with chopped fresh oregano and sage leaves instead of the parsley. Further proof this recipe is totally adaptable. Serve over thick bread slices or rice, or toss with pasta or torn salad greens.
Total time is about 30 minutes.
- 3 cups frozen edamame
- 4 Tbsp olive oil, plus more for drizzling
- 2 large shallots
- 4 cups cherry or grape tomatoes
- 1/2 cup fruity white wine, or water
- 1 bunch parsley
- Preheat oven to 425° F. Put edamame beans in a large rimmed baking sheet, drizzle with 2 tablespoons of olive oil.
- Toss to coat, then spread them into a single layer.
- Don’t wait for the oven to come to temperature; just put the pan in.
- Roast the beans, turning them with a spatula once or twice, until they’re brown and crunchy in places, 15 to 20 minutes.
- Peel the shallots and slice thinly crosswise; separate the rings best you can. It’s fine if they’re not perfect.
- Trim any tough stem ends from the tomatoes.
- Put the remaining 2 tablespoons of oil in a large skillet over medium heat.
- When it’s hot, add the shallots and sprinkle with salt. Cook, stirring frequently until they soften and turn golden, about 10 minutes.
- Meanwhile, chop 1/2 cup of the parsley leaves.
- Transfer the shallots to a small plate with a slotted spoon and turn the heat to high.
- When the skillet is smoking hot add the tomatoes and sprinkle with salt.
- As the tomatoes sputter and start to darken in spots, adjust the heat to medium and shake the pan occasionally for even browning until they split and release some juice, about 5 minutes.
- Add the wine and stir to scrape up any browned bits from the bottom of the skillet.
- As soon as the edamame are ready, remove them from the oven and sprinkle with a little salt and pepper.
- Add the tomatoes to the pan, along with the shallots and parsley, and toss to combine.
- Taste and adjust the seasoning and serve hot or at room temperature, drizzled with more olive oil.
Nutrition facts per serving
Calories 329; protein 13 g; fat 22 g; carbs 20 g.
Blistered Whole Fava Beans and Cherry Tomatoes
- It’s a kitchen miracle when you discover that the whole fava bean — yes the gnarly pod full of skin-on beans that hit stores and markets in spring and early summer — is edible. Better than that, it’s delicious.
- You’ll read about whole fava beans. Turn the oven on then trim the beans by cutting almost through the toughest end and pulling the string down the length of the bean. Same way as stringing snap or snow peas.
- Cut off any black bits and scrub well.
- Toss with the oil and roast as described in Steps 1 to 4; they’ll take about the same amount of time. Continue with the recipe.
- When the beans are fork-tender and golden in places, chop them crosswise into bite-size pieces and stir them into the tomatoes, substituting fresh mint for the parsley if you like.
Roasted Mature Fava Beans with Cherry Tomatoes
- These are the large brown fava beans common to the Mediterranean and the Middle East. Both canned and dried are not typical to most supermarkets so when you see them, grab some.
- Follow the main recipe, substituting 3 cups cooked or canned rinsed and drained mature beans. They won’t get crunchy but will develop a golden crust.
- Dill or parsley to finish. Your choice. As is a dollop of yogurt.
Roasted Cannellini with Cherry Tomatoes
- Substitute 1 cup (at least) whole basil leaves for the parsley. Substitute 3 cups cooked or canned cannellini.
- Follow the main recipe. They won’t get crunchy but will develop a golden crust.
Adapted from How to Cook Everything Fast.
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