This delicious and easy recipe for Mary Berry Grilled Lemon Edamame Beans is a quick and nutritious snack or side dish. With just a few simple ingredients, you can enjoy creamy, hot, and flavour-packed beans, perfect for any occasion. The bright lemony flavour and crispy pods make this dish extra special!
This Grilled Lemon Edamame Beans Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 500g edamame beans in their pods (1lb 2oz)
- 3 tbsp olive oil
- Juice of ½ lemon
How To Make Grilled Lemon Edamame Beans
- Preheat the Grill: Preheat your grill to high.
- Cook the Beans: Bring a large pan of water to the boil. Once boiling, add the edamame beans and cook for 3 minutes. If using frozen beans, wait until the water has come back to the boil before timing the 3 minutes. Drain and refresh the beans in cold water. Set aside to dry.
- Prepare for Grilling: Tip the dry beans into a large shallow roasting tin. Drizzle over the olive oil and toss to coat. Arrange the beans in a single layer and place under the preheated grill. Grill for 5 minutes, turning them halfway through when the pods are tinged brown.
- Season and Serve: Once grilled, remove the beans from the grill, drizzle with the lemon juice, and season generously with sea salt.
- Serve Hot: Pile the grilled beans into a bowl and serve immediately while hot.
Recipe Tips
- Ensure Beans Are Dry: After draining the beans, make sure they are completely dry before adding the oil. Wet beans won’t crisp up properly on the grill.
- Turn the Beans Mid-Grill: To get even grilling, turn the beans halfway through. This helps all sides become nicely browned and crispy.
- Use Fresh Lemon Juice: Fresh lemon juice adds the best flavour. Bottled lemon juice can taste artificial and less vibrant.
- Don’t Overcrowd the Tin: Spread the beans out in a single layer in the roasting tin. Overcrowding will prevent them from grilling evenly.
- Season Generously: Don’t be afraid to add enough sea salt to enhance the natural flavour of the beans. It makes a big difference!
How To Store & Reheat Leftovers
- Refrigerate: Store leftover grilled lemon edamame beans in an airtight container in the fridge. They can last for up to 2 days.
- Reheating: Reheat leftover grilled lemon edamame beans in the oven for 5-7 minutes or in a pan over medium heat for a few minutes.
Nutrition Facts
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 550mg
- Potassium: 270mg
- Total Carbohydrate: 14g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 12g
More Mary Berry Recipes:
Mary Berry Grilled Lemon Edamame Beans
Description
This delicious and easy recipe for Mary Berry Grilled Lemon Edamame Beans is a quick and nutritious snack or side dish. With just a few simple ingredients, you can enjoy creamy, hot, and flavour-packed beans, perfect for any occasion. The bright lemony flavour and crispy pods make this dish extra special!
Ingredients
Instructions
- Preheat the Grill: Preheat your grill to high.
- Cook the Beans: Bring a large pan of water to the boil. Once boiling, add the edamame beans and cook for 3 minutes. If using frozen beans, wait until the water has come back to the boil before timing the 3 minutes. Drain and refresh the beans in cold water. Set aside to dry.
- Prepare for Grilling: Tip the dry beans into a large shallow roasting tin. Drizzle over the olive oil and toss to coat. Arrange the beans in a single layer and place under the preheated grill. Grill for 5 minutes, turning them halfway through when the pods are tinged brown.
- Season and Serve: Once grilled, remove the beans from the grill, drizzle with the lemon juice, and season generously with sea salt.
- Serve Hot: Pile the grilled beans into a bowl and serve immediately while hot.
Notes
- Ensure Beans Are Dry: After draining the beans, make sure they are completely dry before adding the oil. Wet beans won’t crisp up properly on the grill.
- Turn the Beans Mid-Grill: To get even grilling, turn the beans halfway through. This helps all sides become nicely browned and crispy.
- Use Fresh Lemon Juice: Fresh lemon juice adds the best flavour. Bottled lemon juice can taste artificial and less vibrant.
- Don’t Overcrowd the Tin: Spread the beans out in a single layer in the roasting tin. Overcrowding will prevent them from grilling evenly.
- Season Generously: Don’t be afraid to add enough sea salt to enhance the natural flavour of the beans. It makes a big difference!
Mary Berry Grilled Lemon Edamame Beans