City Bakery's Edamame Spread
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound shelled soybeans (sold frozen in a bag)
- ÂĽcup rice vinegar
- ÂĽcup seasoned rice vinegar
- 1½cups canola oil
- Salt and pepper
- 24rice crackers, fried
Nutritional analysis per serving (4 servings)
967 calories; 89 grams fat; 7 grams saturated fat; 0 grams trans fat; 54 grams monounsaturated fat; 26 grams polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 14 grams protein; 583 milligrams sodium
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 large pot with water and bring to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain.
- Step 2
In a food processor, pulse together the soybeans and vinegars. With the machine running, add the oil in a slow stream. Season with salt and pepper. Serve with rice crackers -- either the discs or warped sheets. Ilene Rosen, the savory chef at City Bakery, calls this her version of rice and beans.
Private Notes
Comments
Delicious and adaptable. I cut down on the oil the second and third times I made this, and didn't really miss it (with a 12-oz bag of edamame, I now only use around 1/2 cup olive oil). I've also added crushed red pepper and/or garlic salt. Rice crackers would be great, although I often spread this on TJ's Indian-style flatbread as a heavy snack or a light lunch with a salad.
Delicious and adaptable. I cut down on the oil the second and third times I made this, and didn't really miss it (with a 12-oz bag of edamame, I now only use around 1/2 cup olive oil). I've also added crushed red pepper and/or garlic salt. Rice crackers would be great, although I often spread this on TJ's Indian-style flatbread as a heavy snack or a light lunch with a salad.