Soycotash

Recipe by weekend cooker
READY IN: 25mins
SERVES: 4
YIELD: 4 dishes
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.
  • Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.
  • In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp.
  • Drain and add the cooked edamame and corn to the onion and bell pepper.
  • Mix in the butter until it melts.
  • Season to taste with salt, and pepper.
  • Serve hot or at room temperature.
  • Soycotash keeps for 2 days, tightly covered in the refrigerator.
  • Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.
Advertisement