| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Young green soybeans; (about 4 cups pods) –fresh or frozen |
| 2 |
tb |
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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“Time: A longing in man for reuniting with God.”