The National Culinary Review offered an informative article about farming soybeans. Here’s a summary of content before we get to the terrifically tasty recipe using Edamame aka soybeans.
Soybeans are a versatile, affordable, and nutrient rich crop available in our food supply. The soybean has a positive environmental impact by contributing nitrogen naturally to the soil.
The bean is planted in May, monitored for any diseases, insects, or other problems during the summer, and harvested in the fall.
The benefits of soybeans: Excellent source of protein and low in saturated and trans fats. The oil is used in more than 75% of commercial US food production. It has a neutral flavor and can be paired with any flavor the chef/consumer wishes to bring out in the recipe.
Products in your pantry: Vegetable oil is 100% soybean oil. Granola bars, crackers, peanut butter, cake mixes, margarine, and more contain soybean oil.
The recipe: Three Bean Salad with Edamame
Ed-ah-MAH-may. A complete protein with all essential amino acids. Get it all: Protein, Fiber, EFA’s and Isoflavones. An absolute must in a healthy bean salad.
- 5 – 6 oz Shelled Seapoint Farms Soybeans *heat in microwave for 2 minutes.
- 15 oz Dark Red Kidney Beans drained and rinsed
- 15 oz Garbanzo Beans, drained and rinsed
- 15 oz Cut Green Beans, drained and rinsed
- 2 green onions, chopped small
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp turmeric
- 1/2 cup sherry / wine vinegar
- 1/4 cup extra virgin olive oil
- 2 TBS Buckwheat honey * or use your favorite honey or, if vegan, use agave.
Combine all soybeans, beans, onion, parsley, salt, pepper, turmeric in a large bowl.
Mix the vinegar, oil and honey until combined. Pour over and toss with the bean mixture until coated. Chill or enjoy at room temperature.
How could you use soybeans in your favorite recipes?