Instructions: 1. Bring a large pot of water to a boil. Add the beans and cook uncovered at a medium boil until the beans are creamy and tender but still firm, 5 to 10 minutes. (Timing and doneness vary according to batch and personal preference. Begin testing every minute after the first 5 minutes to avoid overcooking).

2. When the beans are done, drain them and run under cold water to set the color and halt cooking. Drain well and transfer to a bowl. Serve at room temperature.

NOTE: "If youre ever lucky enough to spot fresh green soybeans for sale in an Asian grocery or farmers market, grab them for an unforgettable taste treat. Youll recognize these diminutive specimens - about 2 inches long - by the delicate brown fuzz covering their green pods. (Backyard gardeners, take note: Ive been told that theyre extremely easy to grow.)

More readily available, but slightly second-best, are the frozen green soybeans found in many Asian groceries. Defrost them, then follow the same directions for preparation.

Called Edamame by the Japanese, soybeans in the pod are traditionally served as finger food. Before cooking, they are often rubbed in salt to remove the fuzz from their pods. Alternatively, they are boiled in heavily salted water to fix color and intensify flavor. I dont bother with either approach, finding their looks and subtle but extraordinary flavor need no enhancement.

Serve edamame in a large bowl, inviting each diner to split open the pod

(easily done with a thumbnail), revealing a few precious green beans that are sweet, nutty and irresistibly rich. They taste best when freshly cooked, although they are still a treat after a brief sojourn in the refrigerator."

KSB

NOTE: Trader Joes grocery stores carry frozen edamame. Here in the Seattle area they are often offered as a free appetizer at sushi bars.

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