Edamame Succotash Recipe

Edamame Succotash Recipe

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium yellow or red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can Del Monte® Diced Tomatoes, undrained
  • 1 (15.25 ounce) can Del Monte® Southwest Corn with Poblano and Red Peppers, drained
  • 2 cups frozen edamame, thawed
  • 1 teaspoon dried thyme
  • Salt and black pepper
  • Bottled hot pepper sauce
  1. Heat oil over medium heat in a large skillet. Cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. Stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
  2. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until heated through. Season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. Serve with additional bottled hot pepper sauce.
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