Sauteed Edamane with Bell Pepper
I was making Ranch Breaded Chicken for dinner and needed some veg for the side. I unfortunately had not been to the grocery for a while (shocking, I know), and was just about out of fresh produce, except for some orange and yellow bell peppers (I keep finding these on sale). A dig through the freezer only uncovered okra and edamame, and well,, the okra was out. I gave the frozen edamame pods a cook in the microwave before popping the beans out of the pod; this was easy, but it did take a bit of time to get through two pounds. I diced up one of the bell peppers and sauteed that with the beans in some butter at a fairly high heat. The veggies got a nice caramelization while retaining their crispness, and the butter itself browned, giving a nice nuttiness to the dish.
Sauteed Edamame with Bell Pepper
2 lbs. frozen edamame (you'll need this much to feed four)
1 bell red, orange, or yello bell pepper, diced
3 tbs. butter (do not substitute margarine)
coarse salt and fresh ground black pepper, to taste
Place the frozen pods in a large microwave safe bowl and cover with a microwave safe plate. Cook on high for 15 minutes, giving a good stir halfway. Squeeze the pods and the beans will pop right out. Saute in butter with the diced bell pepper over medium high heat until nicely browned, but still crisp, about 10 minutes. Season to taste and serve.