Mary Berry, the undisputed queen of British baking, surprises many with her flair for creating savory and health-forward dishes too. Her Grilled Lemon Edamame Beans are a prime example of how she masterfully combines minimalism with maximum flavor.
This dish is not your everyday edamame. We’re talking about vibrant green soybeans that are lightly charred to add a touch of smoky complexity, then dressed in a tangy lemon-based mixture that sings with brightness. A gentle seasoning of sea salt, crushed pepper, perhaps a dash of chili flakes, and a kiss of garlic – it’s fresh, invigorating, and oh-so-addictive.
Perfect as a side, a starter, or a healthy snack, these grilled edamame beans deliver on texture, nutrition, and taste – all hallmarks of Mary Berry’s signature style.
Mary Berry’s Grilled Lemon Edamame Beans Recipe
Ingredients Needed
The beauty of this dish lies in its simplicity. You won’t need a lengthy shopping list – just a few quality ingredients that come together to create something memorable.
Primary Ingredients
- Edamame Beans (in the pod) – 2 cups, frozen is fine; just make sure they’re thawed.
- Olive Oil – 1-2 tablespoons; go for extra virgin for the richest flavor.
- Lemon Zest – from 1 fresh lemon.
- Lemon Juice – freshly squeezed, about 2 tablespoons.
- Garlic – 1 clove, finely minced or grated.
- Sea Salt – to taste.
- Freshly Cracked Black Pepper – to taste.
- Chili Flakes (optional) – a pinch, for a subtle kick.
- Fresh Herbs (optional) – a sprinkle of chopped parsley or mint for garnish.
Optional Add-ons
- Toasted Sesame Seeds – for a nutty crunch.
- A Drizzle of Soy Sauce – if you want to lean into an umami twist.
Equipment Needed
Mary Berry always emphasizes practicality in the kitchen, and this recipe doesn’t require any fancy gadgets.
- Mixing Bowl – for tossing the edamame with oil and seasonings.
- Grill Pan or Outdoor Grill – the key to achieving that irresistible char.
- Tongs – for easy flipping and turning.
- Zester or Microplane – to zest your lemon perfectly.
- Garlic Press or Fine Grater – if you prefer not to mince garlic by hand.
- Serving Dish – something rustic and simple will do the trick!
Instructions To Make Mary Berry’s Grilled Lemon Edamame Beans
Ready to bring this lively dish to life? Follow these steps and get ready for a sensory treat.
1. Prep The Edamame
If using frozen edamame, let them thaw completely. Then rinse and pat them dry. Moisture is the enemy of a good grill – you want those pods dry enough to crisp slightly on the pan.
2. Season
In your mixing bowl, toss the edamame with olive oil, garlic, a pinch of salt, pepper, and a little lemon zest. You can add chili flakes here if using. Make sure each pod gets a nice slick of the oil and seasonings.
3. Heat The Grill Pan
Place your grill pan over medium-high heat. Let it get nice and hot – you want those signature grill marks.
4. Grill The Edamame
Using tongs, lay the beans across the pan in a single layer. Grill for about 3-4 minutes per side, or until you see lovely char marks. Flip and repeat on the other side.
5. Finish With Freshness
Once grilled, toss the hot edamame back into the mixing bowl. Add the lemon juice and a bit more zest, taste for seasoning, and adjust salt or chili as needed.
6. Garnish And Serve
Sprinkle with sesame seeds or fresh herbs, if desired. Serve warm or at room temperature – either way, they’ll be gobbled up fast!
Tips And Tricks
Let’s be honest – while this is a simple recipe, a few little tweaks and tips can elevate it to Mary Berry-worthy heights.
1. Use A Cast-Iron Grill Pan
It holds heat beautifully and will give you those deep grill marks. Just make sure it’s preheated before adding the beans.
2. Don’t Skip The Zest
Lemon zest adds an aromatic brightness that juice alone can’t achieve. It’s the soul of the lemon, and here it truly shines.
3. Go Bold With Garlic
If you love garlic, consider using roasted garlic for a sweeter, more mellow flavor – or keep it raw for a punchier bite.
4. Customize The Heat
Not a fan of spice? Skip the chili flakes. Want more? Add a drop of sriracha or a sprinkle of shichimi togarashi (Japanese 7-spice) for an exotic twist.
5. Double The Batch
These disappear quickly. If you’re making them for guests, make more than you think you’ll need – trust me on this!
Mary Berry’s Grilled Lemon Edamame Beans are a shining example of her talent for combining ease, elegance, and flavor. With just a few fresh ingredients and a bit of grilling magic, you get a dish that’s simultaneously light and satisfying, vibrant and comforting.
Whether you’re entertaining, meal prepping, or just treating yourself, this recipe will become a go-to. It’s snackable, sharable, and completely irresistible. So go ahead – grab some edamame, fire up the grill, and let Mary’s timeless touch inspire your next culinary adventure.
Easy Recipe Variations For Mary Berry’s Grilled Lemon Edamame Beans
Mary Berry’s recipes often carry a comforting elegance – simple in process, but delightfully refined in flavor. Her grilled lemon edamame beans are no exception, but if you’re feeling adventurous, there are so many ways to play with the base and elevate it to match your culinary whims.
1. Garlic And Chili Kick
Add some punch to your edamame by tossing the pods in a drizzle of sesame oil, minced garlic, and crushed red chili flakes before grilling. The garlic caramelizes slightly on the grill, and the chili adds a whisper of heat that contrasts beautifully with the lemon’s freshness.
2. Umami Explosion With Soy Sauce And Mirin
Take inspiration from Japanese izakaya-style snacks. Before grilling, marinate your edamame in a mix of light soy sauce, mirin (a slightly sweet rice wine), and a touch of grated ginger. Grill until slightly charred and sprinkle with toasted sesame seeds to finish. The result? A rich, savory-sweet snack that’s incredibly moreish.
3. Zesty Mediterranean Twist
Pair the lemon with a sprinkle of za’atar or sumac before grilling. Finish with a crumble of feta cheese and a handful of chopped parsley or mint. This version leans into bright, herbaceous territory – perfect for a summer mezze platter.
4. Smoky Paprika & Citrus
Enhance the smoky flavor with a dash of smoked paprika and a squeeze of orange juice in addition to the lemon. The result is a vibrant, earthy twist that works beautifully with grilled meats or as a standalone snack.
5. Sweet & Spicy Fusion
Mix honey (or agave for a vegan twist) with sriracha and lemon juice. Toss the edamame in this glaze before hitting the grill. You get a glossy, caramelized finish with a fiery sweet flavor that clings to the pods.
The beauty of Mary’s original recipe is that it’s incredibly adaptable – almost like a blank canvas that’s just waiting for your personal touch.
Storing Leftovers
Though these grilled edamame beans are best served hot and fresh – straight off the grill with their zesty aroma still lingering in the air – you can store leftovers if you somehow manage to resist polishing them all off in one go.
Refrigeration Tips
Once cooled, place the edamame in an airtight container and refrigerate. They’ll keep well for up to 3-4 days. The smoky lemon flavor tends to mellow a bit over time, but the beans retain their satisfying bite.
To reheat, toss them into a hot skillet for a few minutes or pop them under the broiler for a quick flash to revive some of that charred flavor. Microwaving works too, but it softens the pods a bit more.
Freezing? Not Ideal
Freezing isn’t recommended for this recipe. While raw or steamed edamame freeze beautifully, once they’ve been grilled and seasoned, freezing tends to compromise their texture and flavor integrity.
Serving Leftovers Creatively
Leftover grilled lemon edamame can be chopped and tossed into salads or grain bowls. Think of adding them into a quinoa salad with roasted vegetables, or even blending them into a rustic edamame dip with a touch of olive oil, garlic, and a bit more lemon juice.
What To Eat With Mary Berry’s Grilled Lemon Edamame Beans?
These beans are flavorful little nuggets of sunshine and umami, and they deserve equally delightful companions on the plate. Whether you’re planning a light lunch or a fuller meal, here are some thoughtfully matched pairings.
1. As A Starter Or Snack
Serve them alongside other finger-friendly appetizers. Think grilled halloumi, skewered cherry tomatoes with basil, or even homemade hummus and pita chips. They make a fab nibble with a chilled glass of white wine or sparkling water infused with citrus slices.
2. In A Japanese-Inspired Meal
Pair them with miso-glazed salmon, sticky rice, and a crisp seaweed salad. The grilled edamame offers a smoky counterpoint to the richness of the miso and the freshness of seaweed. Add a bowl of miso soup and you’ve got yourself a wonderfully balanced meal.
3. Part Of A Mediterranean Spread
Layer your table with grilled vegetables, olives, couscous, tzatziki, and lemon-edamame for a fresh, sun-drenched meal that’s perfect for alfresco dining.
4. In A Power Bowl
Think roasted sweet potatoes, kale, avocado slices, quinoa, and a drizzle of tahini dressing. The lemony grilled edamame adds texture and tang – a perfect protein boost for vegetarians and vegans.
5. Alongside Grilled Meats
Whether it’s a lemon and herb grilled chicken, BBQ ribs, or lamb skewers, the edamame serves as a fresh, bright contrast. Its lightness cuts through richer meats and resets the palate beautifully between bites.
Conclusion
Mary Berry’s Grilled Lemon Edamame Beans may seem simple at first glance, but they are the culinary equivalent of that charming, well-dressed dinner guest who brings an unexpected spark to the party. With the smoky kiss of the grill, the citrusy brightness of lemon, and the naturally nutty profile of edamame, this dish ticks all the right boxes: it’s quick, healthy, flavor-packed, and totally versatile.
Whether you’re customizing it with spicy or sweet twists, storing leftovers for a quick salad boost, or pairing it with everything from sushi to skewers, this recipe proves that great flavor doesn’t have to be complicated. And with a few clever tweaks and complementary pairings, this humble side dish can easily become the star of your table.
So go ahead, fire up that grill (or stovetop grill pan), grab a bowl of edamame, and let your kitchen fill with the scent of charred lemon and sizzling satisfaction. Mary Berry would be proud – and your guests will be thrilled.
FAQs
What Are The Main Ingredients For Mary Berry’s Grilled Lemon Edamame Beans Recipe?
The key ingredients for Mary Berry’s Grilled Lemon Edamame Beans recipe include fresh edamame beans, lemon zest, lemon juice, olive oil, garlic, sea salt, and pepper. These simple ingredients create a flavorful and healthy snack or side dish.
Can I Use Frozen Edamame Beans For This Recipe?
Yes, you can use frozen edamame beans for Mary Berry’s Grilled Lemon Edamame Beans recipe. Just ensure they are properly thawed before grilling to achieve the best texture. Cooking times may be slightly shorter if using frozen beans, so keep an eye on them during grilling.
How Do I Grill The Edamame Beans For This Recipe?
To grill the edamame beans, first blanch them in boiling water for 2-3 minutes to soften. Then, toss the beans in olive oil, lemon juice, zest, garlic, and seasoning. Preheat your grill or griddle pan, and cook the edamame for 5-6 minutes, turning occasionally until they are slightly charred and heated through.
