- Put a pot of a couple of inches of water on to boil.
- Rinse pods in a colander.
- Steam pods over boiling water for 10 minutes or so. I did this right in my metal colander.
- Sample to test for done-ness. I called them done when the beans from a pod I’d rescued with tongs and cooled under the tap tasted done, but were still pleasantly crunchy.
- Plate and sprinkle with salt, preferably coarse.
If you haven’t eaten soybeans straight from the pod before, don’t worry – it’s not hard. grasp one end of the pod in your fingers and put it in your mouth. Close your teeth most of the way, then pull the pod out, squeezing out the beans with your teeth. Alternatively, you could shuck before cooking, then serve as a cooked vegetable side – like peas.
And if you’re truly uninitiated, it’s pronounced ed-ah-MAH-may.