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Edamame Succotash

Photo: Van Chaplin; Styling: Buffy Hargett
Prep time 20 mins
Cook time 15 mins
Yield Makes 8 servings
Edamame is just a fancy word for heart-healthy soybeans--used here in place of traditional lima beans. Look for them in the frozen vegetable case.

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 medium-size orange bell pepper, seeded and diced
  • 1 medium-size red bell pepper, seeded and diced
  • 1 medium-size yellow bell pepper, seeded and diced
  • 2 1/2 cups frozen whole kernel corn
  • 1/2 cup chicken broth
  • 1 (16-oz.) package frozen edamame, thawed
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste

How to Make It

  1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.

  2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.