Bean dip!
Not yet assimilated into the PotterMeld. Fiddling in the kitchen today. This is based on a recipe in the August/September issue of Eating Well.
Edamame Spread
1 16-oz. bag of frozen edamame (from Trader Joe's, of course)
4 cloves of garlic, crushed and peeled and crushed some more
1/4 to 1/2 t crushed red pepper
3 T extra virgin olive oil
juice of two small limes (thoroughly squozen)
1 1/2 t ground cumin
1 t salt
ground black pepa to taste (I like plenty)
pinch of dried peppermint
pinch of dried parsley
Bring a saucepan of water to a boil and add beans, garlic and red pepper flakes. Cook beans according to instructions (I went a couple minutes longer).
Remove from heat and let cool in liquid.
When cool to the point where just warmish, drain, and put beans, garlic and soggy red pepper flakes in a food processor. Add olive oil, lime juice, cumin, salt and pepa, mint and parsley. Process to a paste and taste to correct seasonings. Run around in a circle because it tastes so good! Eat it that way or chill to serve as a dip or both. Yum!!!!!
If you can't get your hands on edamame, the original recipe used lima beans. In both cases, the result is something the color of guacamole. Surprise your friends!
xposted to my lj, where all the recipes go
Edamame Spread
1 16-oz. bag of frozen edamame (from Trader Joe's, of course)
4 cloves of garlic, crushed and peeled and crushed some more
1/4 to 1/2 t crushed red pepper
3 T extra virgin olive oil
juice of two small limes (thoroughly squozen)
1 1/2 t ground cumin
1 t salt
ground black pepa to taste (I like plenty)
pinch of dried peppermint
pinch of dried parsley
Bring a saucepan of water to a boil and add beans, garlic and red pepper flakes. Cook beans according to instructions (I went a couple minutes longer).
Remove from heat and let cool in liquid.
When cool to the point where just warmish, drain, and put beans, garlic and soggy red pepper flakes in a food processor. Add olive oil, lime juice, cumin, salt and pepa, mint and parsley. Process to a paste and taste to correct seasonings. Run around in a circle because it tastes so good! Eat it that way or chill to serve as a dip or both. Yum!!!!!
If you can't get your hands on edamame, the original recipe used lima beans. In both cases, the result is something the color of guacamole. Surprise your friends!
xposted to my lj, where all the recipes go