"Baked" Green Soybeans (Edamame)
As much as I like "regular" baked beans, I like these even better! This original recipe, now published in Amazing Meals, is based an original recipe by my Aunt Elizabeth (Betty) Kidder, of North Carolina. Aunt Betty raised her beans herself in a beautiful garden perched on the side of the Smoky Mountains. She was originally given a small bag of bean seeds by the "native" mountain people, whom she said treated the seeds like gold. I tried raising them several times myself, purchasing them from a specialty catalog featuring heirloom seeds; however, usually the rabbits got to them before I did! And, when I was able to harvest them, it was time-consuming to remove the beans from their hulls. It's SO much easier to simply purchase a bag of frozen, hulled edamame from the local natural foods store!
Makes 8 (1/2 cup) servings
4 cups (1-pound) frozen green soybeans (edamame)
1 (15-ounce) can Italian-style diced tomatoes
1/3 cup tomato sauce
1/4 cup packed natural brown sugar
1/4 cup dried chopped onions
1 teaspoon salt (or to taste)
In a saucepan, boil the soybeans in a small amount of water over medium-high heat for 10 minutes, then drain if necessary.
Stir in the remaining ingredients; reduce the heat to medium low and simmer, uncovered, for about 45 minutes or until the sauce is reduced to desired consistency, stirring occasionally to prevent sticking. (See Parting Shots).
Alternately, combine the cooked soybeans and remaining ingredients in a 2-quart baking dish and bake, uncovered, at 350ºF for 1 hour, or until the sauce is reduced to desired consistency.
Source: Original recipe, now published in Amazing Meals.