Edamame Succotash

Edamame Succotash Recipe
Photo: Van Chaplin; Styling: Buffy Hargett
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.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes


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


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.

Marvin D. Woods,

Southern Living

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note