Edamame Succotash

Name: Edamame Succotash
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 12 cups cut corn kernels, thawed; 15 grape tomatoes, halved; 12 cup half-and-half; 1 teaspoon dried parsley; sea salt; black pepper

11 ingredients

8 steps

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 12 cups cut corn kernels, thawed
15 grape tomatoes, halved
12 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.
3

Saute 3 minutes, then add red pepper and cook another 4 to 5 minutes, until onion is translucent, stirring to prevent burning.
4

Add corn and cook, stirring, 1 minute.
5

Stir in half-and-half and tomatoes and reduce heat to simmer.
6

Cook, stirring occasionally, until sauce thickens slightly, about 4 to 5 minutes.
7

Remove from heat and stir in edamame and parsley.
8

Just before serving, season to taste with salt and pepper.