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Makes 4 servings 1x
Time about 30 minutes
1. Turn the oven to 425° F. Put 3 cups frozen edamame beans in a large rimmed baking sheet, drizzle with 2 tablespoons of olive oil. Toss to coat, then spread them into a single layer. Don’t wait for the oven to come to temperature; just put the pan in. Roast the beans, turning them with a spatula once or twice, until they’re brown and crunchy in places, 15 to 20 minutes.
2. Peel the shallots and slice thinly crosswise; separate the rings best you can. (It’s fine if they’re not perfect.) Trim any tough stem ends from the tomatoes.
3. Put the remaining 2 tablespoons of oil in a large skillet over medium heat. When it’s hot, add the shallots and sprinkle with salt. Cook, stirring frequently until they soften and turn golden, about 10 minutes. Meanwhile, chop 1/2 cup of parsley leaves.
4. Transfer the shallots to a small plate with a slotted spoon and turn the heat to high. When the skillet is smoking hot add the tomatoes and sprinkle with salt. As the tomatoes sputter and start to darken in spots, adjust the heat to medium and shake the pan occasionally for even browning until they split and release some juice, about 5 minutes. Add the wine and stir to scrape up any browned bits from the bottom of the skillet.
5. As soon as edamame are ready, remove them from the oven and sprinkle with just a little salt and pepper. Add the tomatoes to the pan, along with the shallots and parsley, and toss to combine. Taste and adjust the seasoning and serve hot or at room temperature, drizzled with more olive oil.
— Recipe adapted from How to Cook Everything Fast
Blistered Whole Fava Beans and Cherry Tomatoes
It’s a kitchen miracle when you discover that the whole fava bean — yes the gnarly pod full of skin-on beans that hit stores and markets in spring and early summer — is edible. Better than that, it’s delicious. Figure about 2 pounds whole fava beans. Turn the oven on then trim the beans by cutting almost through the toughest end and pulling the string down the length of the bean. (Same way as stringing snap or snow peas.) Cut off any black bits and scrub well. Toss with the oil and roast as described in Step 1; they’ll take about the same amount of time. Continue with the recipe. When the beans are fork-tender and golden in places, chop them crosswise into bite-size pieces and stir them into the tomatoes, substituting fresh mint for the parsley if you like.
Roasted Mature Fava Beans with Cherry Tomatoes
These are the large brown fava beans common to the Mediterranean and the Middle East. Both canned and dried are not typical to most supermarkets so when you see ’em, grab some. Follow the main recipe, substituting 3 cups cooked or canned rinsed and drained beans for the green favas. They won’t get crunchy but will develop a golden crust. Dill or parsley to finish. Your choice. As is a dollop of yogurt.
Roasted Cannellini with Cherry Tomatoes
Substitute 1 cup (at least) whole basil leaves for the parsley. Substitute 3 cups cooked or canned cannellini. Follow the main recipe. They won’t get crunchy but will develop a golden crust. Either drizzle with more olive oil or shave some Grana Padano or Pecorino Romano cheese on top before serving.