Spicy Edamame

Anyone who can boil water can make this quick, healthy snack - Spicy Edamame. Pick up a couple baskets from new Thursday Market produce and cut flower vendor John Bartlett this week.


  • 2 to 3 tablespoons ground hot red Japanese pepper or cayenne pepper
  • 1 to 2 tablespoons salt
  • 1 pound green edamame (soy beans) in shell, washed and drained


Fill a one-gallon pot with water and bring to a rolling boil. Add hot pepper and salt; stir to dissolve seasonings. Add edamame, stir, and return to a boil. Reduce heat to medium and simmer for 10 to 15 minutes or until beans are tender. Remove from heat and let beans sit for a few minutes in the cooking liquid.

Use a slotted spoon to transfer cooked edamame to a serving dish. Ladle some of the cooking liquid and seasonings over the beans and serve hot.

To serve cold, place edamame in a covered container and refrigerate. Always serve soy beans in some of the cooking liquid.

Serves 2-4

Recipe compliments of Jerry Till

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.