Edamame Succotash

Here's one that uses heart-healthy edamame (soy beans).

• Ready In: 33 mins
• 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

1. Saute bacon in skillet over medium-high heat, stirring as needed, until fat renders, about 4 minutes.
2. 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.
3. Add corn and cook, stirring, 1 minute.
4. Stir in half-and-half and tomatoes and reduce heat to simmer. Cook, stirring occasionally, until sauce thickens slightly, about 4 to 5 minutes.
5. Remove from heat and stir in edamame and parsley. Just before serving, season to taste with salt and pepper.