| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Young green soybeans, about |
| 4 cups pods fresh or | ||
| frozen | ||
| 2 | T | Salt |
INSTRUCTIONS
Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of wellsalted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods. Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A05 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3564.9mg
Potassium: 109.4mg
Carbohydrates: 9.7g
Fiber: 3.2g
Sugar: 3.6g
Protein: 3.7g