Edamame Peperoncino

Edamame Peperoncino

Edamame sautéed in garlic and chilli makes for a great flavour packed appetiser or perfect snack to go with drinks. Pop the beans out and enjoy!

  • 15 mins
  • Easy
  • Sides
  • 1-2 Servings


500g Yutaka Edamame beans in pod (frozen)
2 garlic cloves
2 red eye chilli
2 tbsp olive oi


1. Bring 2 litres of water in a large saucepan to the boil.
2. Meanwhile, chop the garlic finely and cut the red eye chilli lengthwise and remove its seeds. Chop very finely. Set aside.
3. When the water is boiling, add a good pinch of salt then add the edamame.
4. Bring it to the boil again then simmer for 2 more minutes. Drain well.
5. Heat a large frying pan, add the olive oil, garlic, chilli and a pinch of salt.
6. Let the chilli infuse in the oil (without burning) for a couple of minutes on medium low heat.
7. Add the edamame and dress well with chilli garlic oil.
8. Serve while it is hot.

Discover more recipes