Edamame stew (green soybeans) recipe
This spicy stew can be frozen for later use. Frozen edamame is available in most grocery stores.
Prep time: 20 minutes
Cook time: 20 minutes
What you need;
1 bag (16 oz) frozen shelled edamame (green soybeans)*
1 can (35 oz) no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks
2 C zucchini, rinsed, quartered, and sliced
1 C yellow onion, diced
1 Tbsp. Olive oil
1 Tbsp. Ground cumin
¼ Tsp. Ground cayenne pepper
½ Tsp. Ground allspice (or substitute cinnamon or pumpkin pie spice)
2 Tbsp. Garlic, minced or pressed (about 5 cloves)
1 C frozen yellow corn
¼ Tsp. salt
2 Tbsp. lemon juice (or 1 large lemon, freshly juiced)
½ Tsp. dried oregano
Method
Place frozen edamame in a deep saucepan with just enough water to cover. Bring to a boil over high heat. Reduce heat to medium and cover. Cook for 5 minutes. Drain. Set aside.
While soybeans cook, chop tomatoes, zucchini, and onion.
In a large nonstick sauté pan, cook onion in olive oil over medium heat until soft, about 5 minutes.
Stir in cumin, cayenne pepper, and allspice (or cinnamon/pumpkin pie spice). Cook and stir for about 2 minutes.
Add garlic. Cook and stir for 1 minute.
Stir in the drained edamame, tomatoes, zucchini, corn, and salt.
Cover. Simmer until zucchini is tender, about 15 minutes.
Stir in lemon juice and oregano.
Serve immediately.
Tip: Serve over brown rice for a complete meal.
