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- fresh soy beans in pods
- water for boiling
- salt (optional)
- Immerse beans in boiling water; cover.
- After 5 minutes, drain and cool them.
- Squeeze the pods to press out the beans.
- Cook the beans in boiling salted (optional) water until tender; about 10 to 15 minutes.
- Cooked beans may be spread in a greased pan and dotted with butter and baked in a 350 degree (175 C.) oven until brown or browned in oil.
- This is the version from the 1964 Joy of Cooking by Irma Rombauer. In 1975 the Joy of Cooking says to cook them for the 10 to 15 minutes in their pods, hot or as an informal cold snack, and "let the diner pop them from the pod". The more recent version seems a lot more healthy. I do not have the current revision of this particulat cookbook.
That's what is done in Japanese restaurants locally. A dish of the cooled (and slightly salted) pods is set on the table much the same as a dish of peanuts. You pop the beans directly into your mouth. The term for the soy beans when served like this is edamame.
Other suggestions are to use in recipes where you would use lima beans.
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