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.

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes

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

Preparation

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.