Edemamme: A Fantastic Snack! Edemamme or Black Bean Hummus

Edemamme or Soy Beans are often served in their pods at Asian restaurants as an appetizer. You open the pods like you would with fresh peas and remove the inner bean. The pods are discarded and the beans enjoyed one at a time. These little green jewels are so delicious! They are perfect in school lunches! This time of year the pods or beans themselves are found in the freezer section of your favorite grocery store. They can be steamed and sprinkled with salt for an anytime treat. At our house we eat them warm, room temperature or cold. They can be used in place of beans in many recipes. I add them to chili, stir fry and succotash as well as green or pasta salad and seafood newburg. Anywhere you want a jolt of color and a burst of freshness- soybeans are the perfect choice. Here is a healthy, easy and yummy appetizer that's high in protein and great for you.
Edemamme or Black Bean Hummus
2 cloves garlic- peeled
2 T fresh squeezed lemon or lime juice
2 c cooked soy beans or 1(15ounce)can black beans, drained, reserving the liquid or cooking water
1 1/2 T sesame tahini
1 t ground cumin
1 t salt
1/4 t cayenne pepper
1 t Cholula chili sauce
In the bowl of a food processor, place the crushed cloves of garlic and lemon or lime juice. Pulse until the garlic is minced.
Add the Edemamme OR black beans, tahini, cumin, salt, cayenne and cholula.
Process until smooth, scraping down the sides often to incorporate all of the beans. Add a Tablespoon or two of the reserved bean liquid if necessary to make a smooth paste. Adjust the cayenne pepper and salt to your taste. Serve with pita triangles, crudite (celery stalk pieces and baby carrots are great), and/or chunks of crusty whole grain bread.

White Garlic Chili

We're getting ready for a day of swing dancing tomorrow. Steve and Rebecca Drzewiczewski
are coming for some lindy hop workshops. A bunch of us are getting together for soup after the workshops and before the evening dance. I'm in the process of making stock right now. The brownies for dessert just came out of the oven. I was thinking about making some white chili too. Here is one version I like...
White Chili
2 Tablespoons olive oil
1 cup diced sweet onion
3 ribs celery, diced small
4 cloves garlic, minced or put through a garlic press
In a large sauce pan, saute the onion, celery and garlic in the oil over medium heat until they are transluscent.
Add: 4 cups cooked shredded or diced meat (pork, ham, chicken or turkey or a combination)
2 cups (one can) cooked Great Northern Beans- drained
2 cups (one can) cooked baby butter beans- drained
3 to 4 cups hearty chicken broth depending on how thick you want it to be
2 cups (1 can) refried beans
1 Tablespoon chicken bouillon paste or powder
2 cups white corn
4 oz. can diced chilies
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoons Cholula hot pepper sauce
Simmer on low 20 to 30 minutes, stirring often.
When you serve sprinkle each bowl with shredded Monterey Jack Cheese and top with a dollop of sour cream.
If you want to add a little color to your chili, add 1/2 cup chopped fresh cilantro just before serving. You can also top with slices of fresh avocado, a few dashes of Cholula sauce and a little salsa.

mmmm...