More About This Recipe
As someone who grew up eating meat at every meal, I find it hard to integrate meatless options into my diet.
Don’t get me wrong, I love veggies of all kinds, I just generally like to have meat with them! As a responsible, food-conscious, health-conscious adult, I am always searching for vegetarian dishes that are not only satisfying to eat, but keep me full for hours and don't have me raiding the fridge shortly after eating.
This Spicy Bean and Edamame Curry fits the bill perfectly. The beans fill it with stick-to-your-ribs protein and the curry and chile keep it interesting so you want to keep eating.
The hardest part of the recipe for me was getting all the edamame out of the pods! At most grocery stores you can buy them fresh and already de-podded, but today I could only find the frozen variety.
Browned onions, garlic, ginger, habanero, and curry powder in the pot.
Tomatoes go in next.
After soaking the dried beans overnight, strain and rinse them, and add them to the liquid. This simmers away for about an hour till the beans are tender.
The edamame go in at the last minute with some chopped scallions to help brighten things.
These would work in place of a baked bean side dish, but for me they were best served with rice.
Lots of cilantro and a squeeze of lime juice.
Dan Whalen will probably raid the fridge anyway. He has blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!