- Level: Easy
- Total: 13 min
- Prep: 8 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
1 cup edamame, shelled
4 cups water
1 tablespoon kosher salt, for water
1 teaspoon olive oil
Kosher salt and cracked pepper
1 tablespoon Bill's Chile and Herb Mix, recipe follows
Bill's Chile and Herbs Mix:
4 tablespoons chile powder
4 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon chipotle powder
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 teaspoon dried dill weed
1/2 teaspoon dried sage
2 tablespoons Szechuan peppercorns, crushed
1 teaspoon cumin seed, crushed
1 tablespoon coriander seed, crushed
Directions
- Bring the water to a slow boil over medium heat. Add the salt. Add the edamame and cook for 5 minutes. Drain. Never wash after cooking. Place on sheet pan to cool. Heat a saute pan with the olive oil. Add the edamame and season with salt, pepper and herb mix. Toss and serve.
Bill's Chile and Herbs Mix:
- Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.
