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Smoked Paprika, Oven Toasted Sesame Seed & Edamame Beans
Prep Time
5 mins
Cook Time
30 mins
30 mins
Total Time
35 mins
Servings: 6 servings
Author: Joanne
  • 500 g frozen edamame beans
  • 2 tsp avocado oil
  • .5 tsp toasted sesame seed oil
  • 2 tbsp sesame seeds
  • .5 tsp sweet smoked paprika
  • 1 pinch sea salt
  1. Preheat the oven to 180 degrees C.

    Thaw the frozen edamame beans by soaking in freshly boiled water from the kettle for 1-2min. Drain and dry them off by placing on a clean tea towel and gently patting dry. Return them to the boil and add the rest of the ingredients, stirring together to ensure the beans are fully coated with the oil, paprika and sesame seeds.

  2. Then place the beans on a baking tray and spread evenly.
  3. Toast in the oven for about 30mins. Give the tray a shake a few times during the 30 mins to help the beans release moisture and crisp evenly. Remove the beans from the oven once they are crisp and golden - you can test that they have dried out sufficiently by tasting one of the beans. If it is crunchy and crispy, they are ready to cool, if not, toast for a further 5 minutes.

  4. Remove the tray from the oven and allow the beans to cool completely (around 30mins), before storing in an airtight container.
Recipe Notes

These beans are best eaten on the day of cooking, at room temperature. You can store them in the fridge, in an airtight container for a few days and eat cold, although they will not be as crunchy, they will still taste delicious!