a.k.a. Spiced, Roasted Soybeans
In honor of Arkansas’s Soybean Month, how about a soybean recipe? We use soy products in a variety of ways throughout the year, but this time of year perhaps it makes sense to share one of our favorite SEC football gameday snacks: “Spiced, Roasted Soybeans! GAMEDAY EDAMAME!!”
Yep, like all of y’all, I serve wings, little sandwiches, chips & dips, and more as snack foods for the hubby while he watches football throughout the season, and I also serve spiced edamame. There are a variety of ways to season soybeans (a.k.a. Edamame) when roasting. Garlic and parmesan is pretty popular and so is this 6 season blend. My husband, Mitch, and our daughters LOVE the spiced, roasted Edamame! Here’s how I served it, today, during the Arkansas/Ole Miss game:
14 oz bag frozen, shelled soybeans
3 Tablespoons VEGETABLE OIL (soybean oil)
1/2 teaspoon BLACK PEPPER
1/4 teaspoon CAYENNE PEPPER
1/2 teaspoon CHILI POWDER
1/2 teaspoon GROUND CORIANDER
1/2 teaspoon GROUND CUMIN
1/2 teaspoon GARLIC POWDER
1) Preheat oven to 375 degrees F (190 degrees C).
2)Place the thawed edamame into a mixing bowl, drizzle with the oil and salt to taste, then sprinkle with spices. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9×13 inch glass baking dish or on a baking sheet with silicon mat (as I do) in a single layer.
3)Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking. Enjoy!
(Click on photos to enlarge.)
It’s always fun to serve with a bit of pizzazz! These little pepper shaped dishes sure are fun and indicative of the heat from these spiced soybeans! Cute, right? 🙂
~Amber Hamilton Henson
This blog post will link with other blogs party link-ups; links will be updated as this post links:
Arkansas Women Bloggers’ Sunday Link-up
This post is also published in the internationally distributed HAT TRICK MAGAZINE. To read the online version of the magazine, please click on the magazine cover below this text.(pg. 100)
These are simple, yet super flavorful recipes! You’ll marinate the tenderloin overnight, bake, and then prepare the young soybeans, also known as Edamame, during the pork tenderloin’s 10 minute “rest.” So easy!
FOR THE TENDERLOIN: from AllRecipes.com
For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours.
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1.5 tablespoons Asian chile paste
1 .5 teaspoons pepper
1 (3 pound) fat-trimmed pork tenderloin
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 30-45 minutes.
Remove, and let stand 5 to 10 minutes before carving.
During the 10 minute “rest,” prepare the soybeans!
FOR THE YOUNG SOYBEANS (EDAMAME): from AllRecipes.com
1/4 cup water
3 cloves garlic, minced
1 (16 ounce) package frozen edamame with or without the pod
1/4 cup teriyaki sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, cover with a tight fitting lid, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. *Optional: Sprinkle with sesame seeds or sunflower kernels to serve!
I hope you enjoy these recipes as much as we do! While I wasn’t familiar with “Edamame” growing up, I’ve always been familiar with soybeans and seeing them grow throughout our State. Soybeans are an important crop in Arkansas. For recipes for diy soymilk, edamame, soy nuts, tofu, and more, watch P. Allen Smith via TheMiracleBean.com.
See you in the blogosphere!
~Amber Hamilton Henson
This link was tweeted by the Arkansas Soybean Promotion board; find them on Twitter at Twitter.com/ArkansasSoybean!
This post will be updated as it links with other sites.
Visit the blog linkups, here:
arkansaswomenbloggers’ Sunday LinkUp
Mom’s Test Kitchen ~ Wonderful Food Wednesday #47
RattlebridgeFarm’s Foodie Friday