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Edamame with Fresh Tomatoes and Cilantro

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Makes 4 Servings 1x

Time 25 Minutes

Units Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion or 3 scallions, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 2 cups fresh chopped tomatoes
  • 3 cups shelled edamame (fresh or frozen)
  • Salt and pepper
  • 1/4 cup fresh cilantro

Instructions

  1. Put the oil in a large skillet over medium-high heat. When it is hot, add the onion and garlic and cook, stirring occasionally until soft, about 3 minutes.
  2. Add the cumin and tomatoes and adjust the heat so the sauce bubbles gently. Cook, stirring occasionally until the tomatoes begin to break apart, 10 minutes.
  3. Stir in the edamame and sprinkle with salt and pepper. Cook until the edamame are tender, 5 to 10 minutes. Taste and adjust the seasoning. Scatter the cilantro on top and serve.

 

— Recipe from How To Cook Everything: Completely Revised Twentieth Anniversary Edition