For a lighter version of Mexican-styled refried beans, replace the pinto beans with edamame.

The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus.

They were served as an appetizer, in their pods, steamed and sprinkled with salt. They were delicious, meaty and flavorful.

And, big surprise, not only are they good, they're good for you. All legumes wear a nutritional halo, but the one radiating from soybeans is especially blinding. They boast more protein than any other legume, and they're a great source of folate, vitamin K, calcium, iron and fiber.

But the idea of putting edamame on a home cook's menu for a weeknight meal? It never entered my mind. Then, several years after my restaurant revelation, I noticed a recipe that featured frozen shelled edamame, the beans freed from their pods, combined with butter and buttermilk. Who knew you could buy them already shelled? Suddenly a new world opened up.

Following the recipe, I began boiling, steaming or mashing shelled edamame according to my mood.

Here, I've taken them in a yet another direction, reworking my recipe for a lighter version of Mexican-styled refried beans by replacing the pinto beans with edamame. The finished product is wonderfully creamy — smoother than the creamiest mashed potatoes — because the beans are pureed instead of mashed. It was a real hit with my family.

Serve these as a dip for tortilla chips, spooned into soft or hard tacos or layered between quesadillas.Start to finish: 40 minutes (25 minutes active)Servings: 616-ounce bag frozen shelled edamame¾ cup low-sodium chicken or vegetable broth or stock2 tablespoons vegetable oil½ cup finely chopped yellow onion1 teaspoon minced garlic1 teaspoon ground cumin½ teaspoon chili powder, preferably chipotle1 to 2 tablespoons lime juiceKosher salt and ground black pepper¼ cup sour creamPepitas (toasted pumpkin seeds) or toasted pine nuts, to garnishIn a medium saucepan over medium-high, bring 2 quarts of well salted water to a simmer. Add the edamame, return to a simmer and cook until soft, about 20 minutes.Drain the edamame, reserving 1/2 cup of the cooking liquid, and transfer them along with the reserved liquid to a blender or food processor. Start to blend the edamame and when they are finely chopped add the chicken broth and continue blending, scraping down the sides as needed, until the beans are smooth.While the edamame are cooking, in a large skillet over medium, heat the oil. Add the onion and cook, stirring occasionally, until golden brown. Add the garlic, cumin and chili powder and cook, stirring, for 1 minute.Add the edamame purée and the lime juice. Season with salt and pepper, then cook, stirring, until the purée is hot. Remove from the heat and stir in the sour cream.Serve as desired, topped with pepitas.