Indian-Spiced Edamame

• 2 pounds fresh or frozen edamame (soybeans in their pods; see Note)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon pickle masala or pure chile powder (see Note)
• Sea salt and freshly ground pepper

1. In a large steamer basket, steam the edamame, covered, until the beans are tender, about 5 minutes.
2. Transfer the edamame to a large bowl and toss with the olive oil and pickle masala.
3. Season with salt and pepper.

soybeans, extravirgin olive oil, pickle masala, salt

Taken from www.foodandwine.com/recipes/indian-spiced-edamame (may not work)