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edamame succotash

Servings: 4 servings
Author: Taylor Ellingson

Ingredients

  • 4 slices bacon
  • 1 tablespoon olive oil
  • 1 medium red onion diced
  • 1 red bell pepper seeded and diced
  • 1 clove garlic minced
  • 2 cups frozen or fresh corn kernels
  • 1 12 oz bag frozen, shelled edamame, thawed
  • 1 tablespoon red wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar

Instructions

  • In large skillet, fry bacon until crispy.
  • Once cooked, set aside on paper towel lined plate.
  • Remove all but about 1 tablespoon of bacon grease and add 1 tablespoon olive oil to same pan, and heat over medium-high heat.
  • Add onion and red bell pepper and cook until softened, about 5 minutes.
  • Add garlic and cook one more minute.
  • Add corn and edamame and cook until heated through, about 4-5 minutes.
  • Add vinegar, salt, pepper, and sugar and cook another 2 minutes.
  • Dice cooked bacon, then add to succotash, stirring to combine.
  • Enjoy!