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This little spread takes absolutely no time at all to make, and it is healthier than the mayonnaise or sour cream based dips and spreads that you usually get at parties. So if you find yourself needing an appetizer dish to take to that party this weekend, this will fit the bill nicely. The pureed beans come out a lovely bright green, especially in a pretty bowl surrounded with rice crackers for spreading it.
I have reduced the amount of vinegar, because I thought it overpowered the beans a little bit. This recipe calls for two types of rice wine, seasoned and regular. Seasoned rice vinegar has salt and sugar added. I happened to have both in my pantry so I followed the recipe, but I wouldn't bother running out to buy more if you don't have both. But do use rice vinegar as any other kind of vinegar would be much too strong for this recipe. Before you salt the beans too much, check it for taste on an actual rice cracker because they are often quite salty themselves. I'm going to try mixing some toasted walnuts into the spread for a bit of extra nuttiness and texture. It also occurred to me as I was tasting it that it would make a great quick lunch served hot over soba noodles.
Edamame (soy beans) are now pretty widely available. You can buy them fresh in the pods during the summer, but I bought my certified organic shelled edamame in the freezer section of my grocery store.
Edamame Spread
1 lb shelled soybeans
1 oz rice vinegar
1 oz seasoned rice vinegar
1 1/2 cups canola oil
salt and pepper
rice crackers for serving
1. Fill a large pot with water and bring to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain.
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.
From the New York Times Magazine, June, 3, 2005
Difficulty level: Easy
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