Succotash with Soybeans (Edamame)
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Makes 6 servings
1 small red onion, chopped
Pat of butter and some olive oil
1 clove garlic, minced
2 cups freshly shucked or defrosted frozen corn kernels
2 cups defrosted and shelled soy beans
1 red pepper, chopped
1 teaspoon grated fresh ginger
Handful of chopped mint, basil, or cilantro
Salt and pepper to taste
Sauté the onion in a little olive oil with a pat of butter. When it’s soft, throw in the next five ingredients. Sauté for about 8 minutes, or until the vegetables are done to your liking (Laurie David prefers them still a little crunchy). Season with fresh herbs, salt and pepper.
Great with Soy Good Maple-Glazed Salmon