Edamame Succotash
- Ready In:
- 33mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 slices bacon, diced
- 3 cups peeled baby carrots, chopped
- 1 small onion, diced
- 2 red bell peppers, seeded & diced
- 24 ounces edamame, steamed al dente & removed from pods
- 1 1⁄2 cups cut corn kernels, thawed
- 15 grape tomatoes, halved
- 1⁄2 cup half-and-half
- 1 teaspoon dried parsley
- sea salt
- black pepper
directions
- Saute bacon in skillet over medium-high heat, stirring as needed, until fat renders, about 4 minutes.
- Immediately add carrots and onions. Saute 3 minutes, then add red pepper and cook another 4 to 5 minutes, until onion is translucent, stirring to prevent burning.
- Add corn and cook, stirring, 1 minute.
- Stir in half-and-half and tomatoes and reduce heat to simmer. Cook, stirring occasionally, until sauce thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in edamame and parsley. Just before serving, season to taste with salt and pepper.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!