Edamame Succotash

Before you snub your nose at the thought of serving succotash for dinner, read on. This was delicious - and filling. My husband requested more bacon next time, but when is there ever enough bacon in a recipe?! The pepper spilled a bit while I was adding it in, and the result was a perfect spiciness. I served this with a baguette and room temperature Neufchatel cheese.


4-6 slices bacon
1-2 tablespoons butter
2 cups chopped onion (sweet Vidalia was recommended)
2 cups corn kernels (canned, frozen, or fresh will all work)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 heaping teaspoon black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1/4 cup torn basil (if you substitute dried basil, add it in earlier than the directions call for)


Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.