Soybeans With Garlic and Dill
Published September 8, 2009
- Total Time
- 20 minutes
- Rating
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Ingredients
1 tablespoon olive oil
4 tablespoons unsalted butter
1 large onion, thinly sliced
5 cloves garlic, minced
¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 teaspoon turmeric
4 tablespoons minced fresh dill, or 2 tablespoons dried dill
1 ½ cups fresh or frozen shelled edamame (soybeans)
Cooked rice for serving, optional
Nutritional analysis per serving (4 servings)
25 grams carbs; 31 milligrams cholesterol; 291 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 4 grams fiber; 154 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat, and add olive oil and butter. Heat until bubbling. Add onion and sauté until soft, about 8 minutes.
- Step 2
Add garlic and sauté until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans.
- Step 3
Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice.
Private Notes