I’ve been testing and experimenting with oodles of recipes for an upcoming cooking demonstration. I’ve stumbled upon some tasty, healthy meals. Today, I share with you a new favorite. Most of us are familiar with eating edamame in the salted pods. Well, this recipe is different and so very yummy. I give you edamame succotash. I *love* traditional succotash with corn and lima beans, but Jason is a less inclined to eat it. In fact, he hates lima beans. So, this dish gives us the best of both worlds, along with other really great ingredients like red bell peppers, fresh tomatoes and his favorite, BACON! Try it. You will be surprised. It just might turn into a favorite for you. We had this alongside some homemade black bean burgers (I’ll post those at a later date). Enjoy!
- 2 slices bacon
- 1 T. butter
- 2 C. chopped sweet onion
- 2 C. fresh or frozen corn kernels (if using fresh, probably around 3 ears – I used frozen and thawed them)
- 1 12-ounce bag of frozen shelled edamame, thawed
- 2 T. red wine vinegar
- 1/2 t. salt
- 1/2 t. black pepper
- 1/2 t. sugar
- 3 chopped roma tomatoes
- 1 seeded and chopped red bell pepper
- 3 T. of basil, sliced into ribbons
Cook your bacon up in a nonstick skillet over medium heat until crisp. Remove and drain. Chop up for later.
If you’ve got a teaspoon or two of bacon fat in the pan, leave it. If you’ve got more, remove some to only leave a teaspoon or two.
Increase the heat to medium-high and add the butter to the bacon fat. Toss the onion in and cook for around 3 minutes while stirring a few times.
Add the corn and cook for another 3 minutes while stirring a few times.
Add the edamame and cook for another 3 minutes while stirring a few times.
Add the vinegar, salt, pepper, tomatoes and bell pepper. Stir to mix. Cook for a minute and then pull off of the heat.
Add the bacon and ribbons of basil.
ENJOY!