Cast Iron
Black Bean Orange Peel Edamame
Popular on Food52
56 Reviews
Pepper
June 4, 2022
This is a most delicious dish and so easy to make! I served it with a miso-maple glazed cod and an arugula mango salad. Big hit!
Sujatha
January 14, 2014
has anyone tried this with black bean sauce (which i have already & need to use up) rather than fermented blackbeans?
savorthis
January 14, 2014
I use a garlic black bean sauce all the time for this and similar dishes. Just mix it in with the other ingredients. I omit garlic when I use a garlic black bean sauce instead of a straight black bean sauce.
Blythe M.
July 16, 2013
Can natto (japanese fermented soybeans) be substituted for the fermented black beans?
savorthis
July 16, 2013
I would say no. Natto (as I recall) has a pretty funky aroma and texture whereas the fermented black beans are just salty and "depthy." You could certainly try it, but I think it would be a different beast altogether.
gingerroot
February 27, 2013
I finally found fermented black beans and made this with string beans and asparagus for a Lunar New Year celebration. Totally amazing! My only regret is not seeking out the black beans sooner. Can't wait to try this with edamame.
EatArt
October 9, 2012
I LOVED this so much I used this recipe to transform string beans, asparagus, and broccoli. It works magically with all of them. Thanks for creating it!
EatArt
October 9, 2012
I LOVED this so much I used this recipe to transform string beans, asparagus, and broccoli. It works magically with all of them. Thanks for creating it!
savorthis
October 10, 2012
I'm so glad to hear that. I love having reusable, solid recipes in my arsenal and totally agree that this sauce is good on many things. It makes me happy that you found so many uses for it!
BoulderGalinTokyo
September 17, 2012
Congrats on your win-- edamame will be the new tortilla chips if flavored correctly-- this is that recipe!!!
AntoniaJames
September 12, 2012
I used this amazing sauce, yet again, last night. Oranges are not in season here, so I don't have them on hand; I used an excellent ponzu instead. And I used the sauce on chunks of tofu that I'd pressed (under a cutting board topped with a small heavy saucepan) to release some of the liquid while preparing the sauce ingredients; then I patted them dry and fried them in a large non-stick skillet with a touch of peanut oil. From there, I proceeded with the recipe as written. Fantastic! I've gone through more fermented black beans in the past month than I've used all year. What a wonderful recipe. ;o)
smslaw
September 11, 2012
Spectacularly tasty. We didn't have black beans, so used a bit of oyster sauce instead. No mirin-used sake instead. We used already shelled beans and found a use for our neglected chopsticks. Next time I'll try in the pod.
Betty A.
September 9, 2012
Oh my, this edamame dish with black beans and orange peel sounds amazing. I must make this soon. Thanks for the inspiration!
darksideofthespoon
September 8, 2012
Made this tonight with shelled edamame. AMAZING! I could tell dear husband wasn't excited when I told him about the recipe and needed to buy fuermented beans but once it was in front of him he kept groaning that he couldn't stop eating them and how he wanted more! I only made this with half a pound of edamame but the full recipe of sauce. Truly addictive! Worth waiting for so I could get all the ingredients from the asian market.
darksideofthespoon
September 8, 2012
And by shelled, I mean they still had their shell. Sucking off the glaze was the best part!
savorthis
September 8, 2012
I'm so glad you tried and liked it. And I assume you have some black beans left. They last forever and add such a great depth of flavor to dishes. I use them all the time. Funny- I often get less-than-excited looks from my husband too in describing dishes that end with praise. Maybe I need to learn to describe them better!
penny_layne
September 6, 2012
The question function is failing me so I thought I'd try this... Has anyone tried these at room temperature? I'd love to bring them to a potluck as a snack, but wouldn't be able to serve them hot... Thanks!!
savorthis
September 6, 2012
Hi! They are absolutely good room temp. I even heated up some leftovers the next day (not quite as good but still very edible). We usually suffer through a few really hot ones but then the giant bowl sits on the counter for drive bys until they are gone.
AntoniaJames
September 5, 2012
Congrats, savorthis! I'm so happy that this recipe won the contest. I have made this twice since I tested it. The first time, I tossed the sauce with fried tofu chunks (which I'd previously frozen and then squeezed, to reduce the moisture in the tofu. This lets it absorb more sauce.) The next time, I made a quadruple batch of the ingredients, but substituted ponzu for the orange juice, and added no zest. I used a double quantity of the sauce ingredients with stir-fried tofu, shelled edamame and tiny broccoli florets and small chunks of standard and golden zucchini, which I'd lightly stir fried beforehand. It was positively sensational! I made up the rest of the sauce ingredients in the same pan, then put them in a jar in the fridge. I've been using the sauce ever since on everything. I highly recommend this recipe! ;o)
savorthis
September 5, 2012
Thanks again for your glowing review! These modifications all sound great. In fact I might be able to eat more zucchini this way...instead of just hoping it will stop growing for a while.
AntoniaJames
September 5, 2012
I was one of the lucky testers of this fine recipe. I sent to the editors this enthusiastic recommendation for Community Pick honors:
"This ranks among the best recipes from FOOD52 – or anywhere else – that I’ve tried this year. The mild sweetness of the orange plays off nicely against the bold salted black beans, but I could also see substituting brown rice or cider vinegar for the orange juice, or using the sauce in other dishes. (In fact, I plan to send a few jars of it to my edamame-loving son in college.) Also, if you work quickly, prepping the aromatics and sauce ingredients while the edamame are cooking, you can easily put this together in under 10 minutes. Wonderful recipe! ;o)
Actually, I think it should be a finalist. It's that good."
I'll post another comment later, with variations I've enjoyed since my initial test. ;o)
"This ranks among the best recipes from FOOD52 – or anywhere else – that I’ve tried this year. The mild sweetness of the orange plays off nicely against the bold salted black beans, but I could also see substituting brown rice or cider vinegar for the orange juice, or using the sauce in other dishes. (In fact, I plan to send a few jars of it to my edamame-loving son in college.) Also, if you work quickly, prepping the aromatics and sauce ingredients while the edamame are cooking, you can easily put this together in under 10 minutes. Wonderful recipe! ;o)
Actually, I think it should be a finalist. It's that good."
I'll post another comment later, with variations I've enjoyed since my initial test. ;o)
Denibar
September 5, 2012
I made these tonight using the shelled version...absolutely amazing. Everyone loved them.
(Personally, these are much better than the miso caramel...not so good)
(Personally, these are much better than the miso caramel...not so good)
Ghost H.
September 4, 2012
I would have liked both two finalists but this one has all the enticing and unusual/intriguing components. It sounds tasty and it looks good in picture, too.
fiveandspice
August 31, 2012
Congrats on being a finalist! I can't eat them, but my husband loves salty edamame snacks, so hopefully I'll get the chance to give them a try!
savorthis
August 30, 2012
Yay- thanks! I am hoping third time's a charm with this recipe even if I'm up against some tasty caramel....
lorigoldsby
August 30, 2012
congrats! really wanted to test this for the CP but time got away from us this week...will definitely try!
AntoniaJames
August 17, 2012
Oh, this looks sooo flavorful. I bet the sauce is great on fried cubes of tofu as well. I always keep salted/fermented black beans on hand, and often wish I had more recipes using them. This one has "Keeper" written all over it. ;o)
savorthis
August 17, 2012
Thanks AntoniaJames! I also always have black beans and usually use them in a version of the pork I made here: http://www.food52.com/recipes/18488_sweet_potato_fries_with_smokey_tea_pork_and_shiitake_mayo. It is great with the pork/sweet potato flavor. The other recipe I have made countless times with them is this lamb dish: http://www.food52.com/recipes/18488_sweet_potato_fries_with_smokey_tea_pork_and_shiitake_mayo (though the marinade is also great on steak, pork etc).
savorthis
August 20, 2012
Oops- just noticed I pasted the same link twice. The lamb recipe is here: http://www.epicurious.com/recipes/food/views/Paniolo-Rack-of-Lamb-14247
gingerroot
August 14, 2012
YUM! Trying to grow soybeans in my raised bed for the first time...when they come in I'll be making this!
savorthis
August 14, 2012
I tried them this year too but I was late with all my bean/pea plants so I gave up until next year. Let me know how it goes for you. I bet they are great right off the vine!
arielleclementine
August 13, 2012
gorgeous! you've got a way with flavor combinations!
savorthis
August 14, 2012
Thanks - I've been a sucker for the black bean/garlic/orange flavors for quite a while- so versatile.
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