City Bakery's Edamame Spread

• 1 pound shelled soybeans (sold frozen in a bag)
• 1/4 cup rice vinegar
• 1/4 cup seasoned rice vinegar
• 1 1/2 cups canola oil
• Salt and pepper
• 24 rice crackers, fried

1. Fill a large pot with water and bring to a boil.
2. Add the soybeans and cook until tender, about 5 minutes.
3. Drain.
4. In a food processor, pulse together the soybeans and vinegars.
5. With the machine running, add the oil in a slow stream.
6. Season with salt and pepper.
7. Serve with rice crackers -- either the discs or warped sheets.
8. Ilene Rosen, the savory chef at City Bakery, calls this her version of rice and beans.

soybeans, rice vinegar, rice vinegar, canola oil, salt, rice crackers

Taken from cooking.nytimes.com/recipes/7496 (may not work)