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Recipes / Edamame with Fresh Tomatoes and Cilantro

Edamame with Fresh Tomatoes and Cilantro

By Mark Bittman

Published September 20, 2018

I’ve adjusted this recipe so it’s a summer stew, though it becomes a year-round dish if you use 1 28-ounce can diced tomatoes instead of fresh. You can also cook other vegetables in the sauce at the same time — try corn kernels, cubed eggplant, squash, whole green beans or okra, or cauliflow3er or broccoli florets. Other fresh or frozen shell beans you can use: limas, favas, black-eyed peas.

Edamame with Fresh Tomatoes and Cilantro
Aya Brackett
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Edamame with Fresh Tomatoes and Cilantro

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Makes
4 Servings 1x