Salt and Pepper Edamame

  • 1/2 cup Kosher salt
  • 2 tablespoons Szechuan peppercorns
  • 2 tablespoons pink peppercorns
  • 4 (1 pound) bags frozen edamame (soybeans in the pod)
  • Toast salt in a dry, small, heavy skillet, over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Szechuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet or waxed paper to cool. Using paper as a funnel, pour peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together. Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to boil between batches. Drain in a colander and pat dry. Toss edamame with some peppered salt to taste and serve with remainder on the side.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    2815 F

    Not what you're looking for? Try:

    (Web Exclusive) Round 2 Recipe: Edamame with Pasta

    Recipe courtesy of Sandra Lee