Boil the edamame as usual, or use frozen edamame.
When making with shelled beans: Boil the beans and cool. Thaw the frozen ones and remove the beans from the shells. If they are unsalted, lightly sprinkle with salt.
Place into a drying basket or colander and place in a sunny, breezy location to dry out. Once the beans become about 2/3 or 1/2 the original size, they're done! This takes 1-2 days.
You can store them at room temperature in a jar or Ziploc baggie. But since they are not completely dried out, they can't keep for too long.
When making with unshelled beans: Prepare them while they are still hot after boiling, or it's okay to leave them frozen. Salt them if not already salted.
Place into a drying basket or colander without overlapping and leave them to dry. If they overlap, occasionally move them. Let the dry out until the color of the shells lightens and they are dried thoroughly! (2+ days)
Place into a jar or Ziploc bag and store at room temperature. However, if they are not completely dried, they will not keep for a long time.
Variation Fava Bean Jerky: Remove the beans from the shells and boil (or steam). Peel the skin and let them dry. They taste like summer!!
Story Behind this Recipe
I often make dried vegetables but once I heard that beans could be dried too, I started experimenting. The flavor of the beans really comes out compared to when they are fried are boiled!
The flavor doesn't change much at all whether they have the shells or not. The difference is the amount of time they take to dry and the volume, and also how easy it is to eat them. When making these with the shells, if you cut the ends off beforehand, they will be easier to peel off when ready to be eaten.